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对酶的食品级不动化系统的最新进展和前景

Marcella Chalella Mazzocato¹, Jean-Christophe Jacquier¹

¹School of Agriculture and Food Science, Institute of Food and Health, University College Dublin (UCD), Belfield, D04 V1W8 Dublin, Ireland.

Foods (Basel, Switzerland)

|July 13, 2024

概括

酶不动化通过提高酶稳定性和可回收性来增强饮料加工. 这种方法简化了酶的去除,降低了成本,并在葡萄酒,酒和果汁等应用中保持了产品质量.

科学领域:

食品科学与技术食品科学与技术
生物技术是生物技术.
化学工程是化学工程的重要组成部分.

背景情况:

酶不移正在饮料加工中获得引力.
它提供了诸如提高酶性能和更容易的过程控制等好处.
传统方法通常涉及昂贵的热处理,这可能会降低产品质量.

研究的目的:

审查关于饮料加工中的酶固定系统的文献.
评估固定对酶特性和应用的影响.
评估固定装置在连续饮料生产中的可行性.

主要方法:

在科学网上进行了全面的文献搜索.
分析了2000年至2023年间发表的约120篇文章.
审查的重点是酶固定化技术及其对饮料生产的影响.

主要成果:

免疫增强了酶的pH和热稳定性.
运动性质受到负面影响,最大速度降低和迈凯利斯-门常数.
可循环利用性和适用于连续流过程的适用性得到了显著改善.

结论:

酶不动化为饮料加工中的传统方法提供了可行的替代方案.
它允许通过过来简化酶去除,避免质量妥协的热处理.
这种技术有助于节省成本,高效地生产葡萄酒,酒,果汁,牛奶和植物替代品等饮料.

关键词:

饮料制造业的饮料一种共价接的接方式.一种共价结合 (covalent bonding) 是一种共价结合.封装的封装方式陷入陷的方法酶性水解是一种酶性水解.酵素酶是一种酶.酶不动化的酶

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