Enzyme engineering (immobilization) for food applications
Contribuinte(s) |
Yada, Rickey Y. |
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Data(s) |
01/01/2015
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Resumo |
This chapter discusses technical details of enzyme immobilization and its application in the food industry. The chapter first presents the various immobilization technologies, including the pros and cons of each immobilization method and a description of the various classes of immobilization support materials that are food compatible. It then discusses two case studies using immobilized enzymes in the food industry, namely, lactose hydrolysis and milk protein degradation by immobilized enzymes. Recent advances in enzyme immobilization techniques, including the use of nanoparticles and fusion proteins, are presented followed by their implications for the food industry. |
Identificador | |
Idioma(s) |
eng |
Publicador |
Woodhead Publishing (Elsevier) |
Relação |
http://dro.deakin.edu.au/eserv/DU:30080270/agyei-enzymeengineering-2015.pdf http://dro.deakin.edu.au/eserv/DU:30080270/agyei-enzymeengineering-evid-2015.pdf http://www.dx.doi.org/10.1016/B978-1-78242-285-3.00011-9 http://www.sciencedirect.com/science/article/pii/B9781782422853000119 |
Direitos |
2015, Woodhead Publishing (Elsevier) |
Palavras-Chave | #Enzyme immobilization #Immobilization carriers #Functional groups #Fusion protein #Food processing |
Tipo |
Book Chapter |