Enzyme Encapsulation Technologies and their Applications in Food Processing

Abstract

The application of immobilized enzyme is strictly related to economic benefits of immobilization. Regardless of numerous patents and published articles, application of immobilized enzymes in food industry is relatively limited to several processes. Immobilization of enzyme onto inorganic carriers is a well-established technique, especially in the field of industrial applications. Zeolites are another group of inorganic materials that have been applied in enzyme immobilization. Cysteine was also found to be suitable as a binding agent for enzyme immobilization on to the glass surface. The covalent immobilization of enzymes onto epoxy-activated carriers has drawn considerable interest. A new process for synthesis of carriers, such as electrochemical synthesis of polyaniline, was found to be a promising procedure for production of stable enzyme support. Natural and synthetic polymer hydrogels have been frequently used for encapsulation of cells, enzymes and food compounds.