Tab Article
The immobilized enzyme is defined as the confinement of enzyme in a distinct phase (matrix/support). The advantages of immobilized versus soluble enzymes included easy recovery of both enzymes and products, multiple re-use of enzymes, continuous operation of enzymatic processes, rapid termination of reactions, and a greater variety of bioreactor designs. Several methods were used for immobilization and various factors influenced the performance of immobilized enzymes. This work focused on the developments of several techniques and ideal materials to enhance the enzyme productivity and increase their shelf life. It also addresses several established and emerging industrial applications for immobilized enzymes, such as high-fructose corn syrup production, pectin hydrolysis, interesterification of food fats and oils
