Enzymes are outstanding (bio) catalysts, not solely on account of their ability to increase
reaction rates by up to several orders of magnitude but also for the high degree of substrate …

Bitterness is one of the five basic tastes generally considered undesirable. The widespread
presence of bitter compounds can negatively affect the palatability of foods. The …

Hen egg white lysozyme (HEWL) is used as a food additive in China due to its outstanding
antibacterial properties. It is listed as GRAS grade (generally recognized as safe) by the …

Highlights•Innovative carrier materials to immobilize food enzymes.•Cost effective
technologies to fabricate immobilized food enzymes.•Productive and sustainable …

Pepsin is a protease used in many different applications, and in many instances, it is utilized
in an immobilized form to prevent contamination of the reaction product. This enzyme has …

The use of organic-inorganic hybrid nanoflowers as a support material for enzyme
immobilization has gained significant attention in recent years due to their high stability …

In this paper, α-amylase from Bacillus subtilis was successfully immobilized on three
supports. First, α-amylase was immobilized on cloisite 30B via the adsorption method. Then …

Background Laccases (benzenediol: oxygen oxidoreductases, EC 1.10. 3.2) catalyze the
oxidation of a wide variety of organic and inorganic substrates, typically p-diphenols with a …

Highlights•Representative nanomaterials in enzyme immobilization are summarized.•Silica/
carbon/metallic/magnetic-based nanomaterials in bioprocessing are reviewed.•Applications …

Enzyme immobilization is a crucial technique for improving the stability of enzymes.
Compared with free enzymes, immobilized enzymes offer several advantages in industrial …