Abstract
Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed.
Highlights
The food industry is a sector where biotechnology finds a wide application
Because of the cost for the application of these biocatalysts, many studies should focus on the development of cheap and efficient immobilization methods
Considering that the application is for the food industry, different parameters are considered
Summary
The food industry is a sector where biotechnology finds a wide application. Within this context, different groups of enzymes have potential applications in many industrial steps, including food processing. The production of industrial enzymes by genetically modified microorganisms using recombinant DNA, which has been widely implemented, has made a significant contribution to cut down production costs This approach allows for high levels of expression and purity to be achieved, even if industrial enzymes are made available as partially purified or bulk enzymes, unlike the highly purified enzymes required for analytical or diagnostic applications. Binding of the different subunits is aimed at in [24,27,35,36] This strategy has been shown to be effective fro dimeric and trimeric enzymes when anchored on densely activated supports, again, typically epoxy- and glyoxyl-based supports, which prevent dissociation and enhance the overall rigidity of the enzyme [24,35,37]. The present work provides an overview of recent developments on the use of immobilized carbohydrases for application in the food industry
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