Bio-electrochemistry: A powerful tool for the production of ingredients in the food industry
article
During the last decades much knowledge has been gained with respect to the properties and specific catalytic features of enzymes. As a result the application of enzymes in several areas (e.g. food, feed, and starch processing but also in pharmaceutical and detergent applications) has experienced an enormous growth. Immobilisation of enzymes is very attractive when repeated use of the biocatalyst, the conducting of continuous processes or the ease of product recovery are of importance. In addition immobilisation may yield improved enzyme characteristics as for example an improved stability of the immobilized biocatalyst. This paper deals with general methods for the immobilization of redox enzymes with focus on their application in the food industry. The development of continuous processes with immobilized oxidoreductases will be introduced with attention to cofactor regeneration, immobilization methods of oxidoreductases and the introduction of enzyme electrodes as a preparative device. The developments will be illustrated by examples of processes relevant to the food industry. These processes maybe implemented as commercial exploitations within several years.
TNO Identifier
233839
ISSN
11206012
Source
Agro Food Industry Hi-Tech, 8(2), pp. 32-35.
Pages
32-35
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