SYMPOSIUM: Immobilized Enzymes in Food Systems
- 1 July 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (4) , 660-666
- https://doi.org/10.1111/j.1365-2621.1974.tb17951.x
Abstract
S: 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.Keywords
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