Jothyswarupha K A, Venkataraman Swethaa, Rajendran Devi Sri, Shri S S Sakthi, Sivaprakasam Shivani, Yamini Tholeti, Karthik P, Kumar Vaidyanathan Vinoth
Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Chengalpattu District, Kattankulathur, Tamil Nadu 603203 India.
Centre for Food Nanotechnology (CFN), Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore, Tamil Nadu 641 021 India.
Food Sci Biotechnol. 2024 Nov 21;34(7):1533-1555. doi: 10.1007/s10068-024-01742-6. eCollection 2025 Apr.
The global demand for nutritious, longer-lasting food has spurred the food industry to seek eco-friendly solutions. Enzymes play a vital role in enhancing food quality by improving flavor, texture, and nutritional content. However, challenges like rapid deactivation and non-recoverability of free enzymes are addressed by immobilized enzymes, which enhance efficiency, quality, and sustainability in food processing. Immobilization methods include adsorption, covalent binding, entrapment, encapsulation and cross-liked enzyme aggregates, which enhancing their stability, reusability, and catalytic efficiency. Immobilization of enzyme such as pectinase, amylase, naringinase, cellulase, lactase, glucoamylase, xylanase, invertase, lipase, phytase, and protease have been utilized in fruit, vegetable, baking, dairy, brewing, and feed process due to their high thermostability, improved shelf life, food quality and safety. The catalytic efficiency of immobilized enzymes in detecting and quantifying various food components, contaminants, and quality indicators, also developed functional foods with nutraceuticals benefits, include prebiotic juices, lactose-free dairy products, poly unsaturated fatty acids rich foods, low-calorie sweeteners, fortified food and bioactive peptides.
全球对营养丰富、保质期更长的食品的需求促使食品行业寻求环保解决方案。酶在通过改善风味、质地和营养成分来提高食品质量方面发挥着至关重要的作用。然而，游离酶的快速失活和不可回收等挑战可通过固定化酶来解决，固定化酶可提高食品加工的效率、质量和可持续性。固定化方法包括吸附、共价结合、包埋、封装和交联酶聚集体，这些方法可提高酶的稳定性、可重复使用性和催化效率。果胶酶、淀粉酶、柚苷酶、纤维素酶、乳糖酶、葡萄糖淀粉酶、木聚糖酶、转化酶、脂肪酶、植酸酶和蛋白酶等酶的固定化已应用于水果、蔬菜、烘焙、乳制品、酿造和饲料加工过程中，因为它们具有高热稳定性、延长的保质期、食品质量和安全性。固定化酶在检测和定量各种食品成分、污染物和质量指标方面的催化效率，还开发了具有营养保健益处的功能性食品，包括益生元果汁、无乳糖乳制品、富含多不饱和脂肪酸的食品、低热量甜味剂、强化食品和生物活性肽。
