Use of Nanotechnology for Immobilization and Entrapment of Food Applicable Enzymes

  • Milad FathiEmail author
  • Mehri Karim
  • Soroush Rahimi Khoigani
  • Vahid Mosayebi
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Enzyme immobilization is defined as artificially restriction of enzyme mobility that leads to change of its structurer, properties, and activity. Since enzymes are very sensitive, their classical immobilization methods are still limited mostly as a result of reduction of enzyme activity. Because of unique and tunable properties of nanomaterials, they have been increasingly applied as carrier for enzyme immobilization. Using nanotechnology some features, such as multifunctionality, addressability, stability, and multi-compartmentalization, could be improved. In this chapter enzyme immobilization using some nanostructure materials such as nanoparticles, magnetic nanoparticles, nanofibers, nanoflowers, nanoliposome, and solgel silica has been reviewed, and their advantages and disadvantages were reviewed.


Nanotechnology Enzymes Nanofibers Nanoflowers Magnetic nanoparticles Nanoliposomes Solgel 


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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Milad Fathi
    • 1
    Email author
  • Mehri Karim
    • 1
  • Soroush Rahimi Khoigani
    • 1
  • Vahid Mosayebi
    • 1
  1. 1.Department of Food Science and Technology, College of AgricultureIsfahan University of TechnologyIsfahanIran

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