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Enzymes Novel Biotechnological Approaches for the Food Industry
2021, Pages 133-170

Immobilization of enzymes and their use in biotechnological applications

Selim Kermasha, Jagpreet K.Gill

McGill University, Montreal, Quebec, Canada.


Although enzymes are becoming increasingly important tools in biotechnological applications, their use is limited. This limitation is due to their sensitivity to the environment of the bioprocesses that could affect their enzymatic activity and kinetic performance. With the development of novel materials and techniques for immobilization of not only the free enzyme extracts, but also the whole microbial cells. Among the many advantages of the immobilization of enzymes are their stability and their recovery for multiple use. A review of the major techniques used for the immobilization, includ, adsorption, covalent binding, self-immobilization, and encapsulation/entrapment. The immobilization of whole microbial cells is in great demand for its industrial benefits. It is also important to report on the mass transfer effects, with two dominant parameters, the diffusional limitations and the partition effects. Finally, selected immobilized enzymes, with important biotechnological applications, are briefly reviewed, including selected immobilized enzymes in bioprocesses, immobilization of enzymatic bioconversion products; food and beverages industry, wastewater treatment, biosensors, and pharmaceutical industry.

Keywords: enzymes, immobilization, encapsulation, methods of immobilization, biotechnological applications.

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