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Methods of Enzyme Immobilization and Its Applications in Food Industry

  • Archana Singh
  • Manendra Singh Negi
  • Ashutosh Dubey
  • Vinod Kumar
  • A. K. Verma
Chapter

Abstract

Enzymes are extensively used in diverse food processing, for example in beer, wine, and cheese production. However, the widespread industrial application of enzymes, which has been going on for a long time, is often hindered by their short shelf-storage life, long-lasting effective stability, and inconvenient recovery and reutilization. These downsides can generally be overcome using various methods to immobilize the enzymes. Supported materials for immobilization are selected on the basis of enzyme application. Recently immobilized enzymes have been found to be more capable and resistant to changes compared to free enzymes. Additionally, immobilized enzyme frameworks permit a simple recovery of both product and enzymes, various means of recycling enzymes, and nonstop enzymatic processes. As of late, much consideration has been given to the possibility of immobilized enzymes in the food industry. This chapter discusses enzyme immobilization strategies, requirement for immobilization, and diverse applications in the food industry.

Keywords

Enzyme immobilization Enzyme stabilization Immobilization methods Enzymes for food 

Notes

Conflict of Interest

The authors declare no conflict of interest in the publication of this manuscript.

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Copyright information

© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  • Archana Singh
    • 1
  • Manendra Singh Negi
    • 1
  • Ashutosh Dubey
    • 1
  • Vinod Kumar
    • 2
  • A. K. Verma
    • 1
  1. 1.Department of Biochemistry, College of Basic Sciences and HumanitiesG. B. Pant University of Agriculture and TechnologyPantnagarIndia
  2. 2.College of AgricultureAgriculture University, JodhpurNagaurIndia

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