Taheri-Kafrani Asghar, Kharazmi Sara, Nasrollahzadeh Mahmoud, Soozanipour Asieh, Ejeian Fatemeh, Etedali Parisa, Mansouri-Tehrani Hajar-Alsadat, Razmjou Amir, Yek Samaneh Mahmoudi-Gom, Varma Rajender S
Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran.
Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran.
Crit Rev Food Sci Nutr. 2021;61(19):3160-3196. doi: 10.1080/10408398.2020.1793726. Epub 2020 Jul 25.
The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.
由于人口增长以及健康意识的提高，食品和饮料市场的需求有所增加。食品加工业产品的质量必须通过采用更环保的方法来经济地提高，这些方法通过应用酶来提高安全性和保质期，同时保持基本的营养品质。通过对酶进行修饰以改变其特性，酶在工业实践中的应用变得更加有利，这一点已在与食品和饮料加工不同阶段相关的酶固定化研究中得到证实；这些研究提高了酶的催化活性、稳定性并降低了总成本。然而，工业过程的苛刻条件继续增加酶失稳的倾向，从而缩短了它们的工业使用寿命，即酶的浸出、可回收性、无法控制的取向以及缺乏通用程序。创新性研究一直在努力提供新的工具和材料，以开发为酶的工业应用提供新可能性的系统。在此，我们努力介绍酶固定化的最新进展以及食品和饮料行业在提高酶稳定性方面当前面临的挑战。
