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SYMPOSIUM: Immobilized Enzymes in Food Systems
Author(s) -
HULTIN H. O.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17949.x
Subject(s) - immobilized enzyme , enzyme , chemistry , biochemistry , chromatography , combinatorial chemistry
Immobilized multienzymic systems are responsible for the high efficiency of many physiological reaction sequences carried out in living cells. Chemical and physical means for artificially immobilizing enzymes presents the opportunity for duplicating this efficiency for use in processing operations. Such artificially immobilized enzymes also serve as useful model systems for studying the properties of physiological multi‐enzymic sequences. Factors characteristic of the immobilized multi‐enzymic state are described. Comparisons are made between immobilized multi‐ and single‐enzyme systems and between immobilized and soluble multi‐enzymic ones.