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immobilized enzyme
(redirected from Immobilized enzymes)

    Also found in: Wikipedia 0.01 sec.
immobilized enzyme
An enzyme fixed by physical or chemical means to a solid support–eg, a bead or gel to confine a reaction of interest to a particular site
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Immobilized enzymes are enzymes that are synthetically associated with an insoluble material to prevent enzyme loss and to enable the enzyme to be anchored for a fixed duration during experimentation.
Preface by Opik, Andres / Proceedings of the Estonian Academy of Sciences
Part III Applications: Using proteins as additives in foods: an introduction; Edible films and coatings from proteins; Protein gels; Proteomics: examining the effects of processing on food proteins; Texturized soy protein as an ingredient; Health-related functional value of dairy proteins and peptides; The use of immobilized enzymes to improve functionality; Impact of proteins on food colour; Index.
Proteins in Food Processing by Food Trade Review
Immobilized enzymes offer a variety of advantages over the use of free enzymes for treating process streams or in a batch format.
Modify whey protein's rheological properties using immobilized enzyme by Emerging Food R&D Report
 
 
 
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