4 - Immobilized enzyme technology for food applications

Abstract

This chapter describes that there are very few examples of commercial processes that utilize immobilized enzymes for food constituent modifications. In order for the immobilized process to be more economical or more useful than the soluble enzyme, either the cost per unit of product must be less or the product formed can only be produced with an immobilized enzyme. The two most successful examples of the use of immobilized enzymes are the production of high-fructose corn syrup and trans-free oils. The use of enzymes for food constituent modification has several advantages over the use of chemicals. The reactions are specific with generally fewer side reactions. Numerous publications over the past few years have focused on the development of immobilized enzymes for future commercial use, yet currently there are few successful examples of immobilized enzymes for food processing despite the advantages associated with immobilized enzyme processing. The immobilized form of glucose isomerase is used for the production of high-fructose corn syrup and immobilized lipases are used for production of diacylglycerols and trans-free fats, and oils. Despite the numerous benefits associated with immobilized enzymes, the economics of the system outweighs most other benefits.