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Enzyme-Linked Immunosorbent Assay

Enzyme-Linked Immunosorbent Assay

In 1971, Peter Perlman and Eva Engvall developed an Enzyme-linked immunosorbent assay (ELISA or EIA). ELISA differs from western blot in that the assays are conducted in microtiter plates or in vivo rather than on an absorbent membrane.
There are many different types of ELISAs, but they all involve an antibody molecule whose constant region binds an enzyme, leaving the variable region free to bind its specific antigen. Enzyme-substrate reaction allows the antigen to be visualized or...

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Related Experiment Video

Updated: Dec 13, 2025

Fast Enzymatic Processing of Proteins for MS Detection with a Flow-through Microreactor

Fast Enzymatic Processing of Proteins for MS Detection with a Flow-through Microreactor

Published on: April 6, 2016

Recent developments in enzyme immobilization technology for high-throughput processing in food industries.

Asghar Taheri-Kafrani¹, Sara Kharazmi¹, Mahmoud Nasrollahzadeh²

¹Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran.

Critical Reviews in Food Science and Nutrition

|July 28, 2020

Summary

Enzyme immobilization enhances food processing quality and shelf-life. New methods improve enzyme stability and reduce costs, overcoming challenges like enzyme leaching in industrial applications.

Keywords:

Immobilized enzymes enzyme reusability enzyme stability food industry pharmaceuticals

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Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

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Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

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Published on: June 6, 2025

Area of Science:

Food Science and Technology
Biotechnology
Chemical Engineering

Background:

Growing populations and health awareness drive demand for improved food and beverage quality.
Enzymes offer greener methodologies to enhance safety, shelf-life, and nutritional value in food processing.
Enzyme immobilization is key to improving catalytic activity, stability, and cost-effectiveness in industrial applications.

Purpose of the Study:

To review recent advancements in enzyme immobilization techniques for the food and beverage industry.
To identify and discuss current challenges in maintaining enzyme stability during industrial processing.
To explore innovative solutions for enhanced enzyme performance and longevity.

Main Methods:

Literature review of enzyme immobilization studies in food and beverage processing.
Analysis of challenges such as enzyme leaching, recoverability, and orientation.
Exploration of novel materials and systems for enzyme stabilization.

Main Results:

Enzyme immobilization significantly enhances catalytic activity and stability.
Immobilization strategies can lower overall processing costs.
Despite advancements, harsh industrial conditions remain a challenge for enzyme lifespan.

Conclusions:

Enzyme immobilization is crucial for sustainable and economical food processing.
Overcoming enzyme destabilization issues is vital for wider industrial adoption.
Continued innovation in immobilization systems is needed to meet industry demands for stable enzymes.