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SYMPOSIUM: Immobilized Enzymes in Food Systems
Author(s) -
STANLEY WILLIAM L.,
OLSON ALFRED C.
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.tb17951.x
Subject(s) - glutaraldehyde , covalent bond , adsorption , immobilized enzyme , chemistry , lactase , formaldehyde , enzyme , chemical engineering , organic chemistry , engineering
The advantages and disadvantages of three general systems for immobilizing enzymes (adsorption, entrapment and covalent bonding) are discussed with emphasis on practicality for food processing applications. Only covalent bonding results in complete fixation. For economy and simplicity, adsorption has many advantages but composition of feeds may cause excessive enzyme loss. The combination of adsorption on a phenol‐formaldehyde resin with covalent crosslinking with glutaraldehyde is described for immobilizing lactase and advantages are discussed.