Immobilized Enzymes in Nutritional Applications
Extracellular microbial enzymes play a fundamental role in food technology production of cheese, yoghurt, beer, wine, and so on. For this purpose it is generally much more convenient to use whole living cells instead of complicated multi-enzymatic systems extracted from the cells. Extracellular microbial enzymes also are used as additives, where they find application both in analysis and in the processing of food. The object of this paper is to discuss the role of enzyme additives in the processing of food materials, with special emphasis on enzymes immobilized to various supports.
KeywordsMalic Acid Immobilize Enzyme Maleic Anhydride Fumaric Acid Glucose Isomerase
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