Application of Immobilized Enzymes in Juice Clarification.
- 2023-11-24
- Foods (Basel, Switzerland) 12(23)
- Feng Wang
- Hui Xu
- Miaomiao Wang
- Xiaolei Yu
- Yi Cui
- Ling Xu
- Anzhou Ma
- Zhongyang Ding
- Shuhao Huo
- Bin Zou
- Jingya Qian
- PubMed: 38231709
- DOI: 10.3390/foods12234258
Study Design
- Type
- Review
- Methods
- systematic review of methods of enzyme immobilization and the use of immobilized supports in juice clarification
Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization methods are adopted for different enzymes to accommodate their different characteristics. This article systematically reviews the methods of enzyme immobilization and the use of immobilized supports in juice clarification. In addition, the mechanisms and effects of clarification with immobilized pectinase, immobilized laccase, and immobilized xylanase in fruit juice are elaborated upon. Furthermore, suggestions and prospects are provided for future studies in this area.