Enzymes Immobilization Technology and its Application Progress in Food Industry

doi:10.19586/j.2095-2341.2024.0017

Current Biotechnology ›› 2024, Vol. 14 ›› Issue (4): 537-544.DOI: 10.19586/j.2095-2341.2024.0017

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Enzymes Immobilization Technology and its Application Progress in Food Industry

Chen ZHONG¹(), Binxu ZHAO², Mei LIU¹, Tianhong LIU¹, Ying WANG¹^,³()

^1.Marine Science Research Institute of Shandong Province，Shandong Qingdao 266104，China
^2.Qingdao University，Shandong Qingdao 266071，China
^3.Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application，Shandong Qingdao 266104，China

Received:2024-02-01 Accepted:2024-03-27 Online:2024-07-25 Published:2024-08-07
Contact: Ying WANG

酶固定化技术及其在食品工业的应用进展

仲晨¹(), 赵彬旭², 刘梅¹, 刘天红¹, 王颖¹^,³()

^1.山东省海洋科学研究院，山东青岛 266104
^2.青岛大学，山东青岛 266071
^3.青岛市水产生物品质评价工程研究中心，山东青岛 266104

通讯作者: 王颖
作者简介:仲晨E-mail： 1369047180@qq.com；
基金资助:
山东省重点研发计划项目(2023CXGC010414);山东省重点研发计划-山东省“合成生物”科技示范工程(2022SFGC0101)

Abstract

Abstract:

Enzymes are efficient macromolecular biocatalysts， which are widely used in food industry. However， free enzymes had disadvantages， such as poor activity and stability， as well as limited reusability. Therefore， enzymes are commonly immobilized on inert or insoluble carriers to improve their stability and reusability， that is， enzymes immobilization. In order to improve the biocatalytic efficiency of immobilized enzymes， various carriers have been studied and developed. Suitable carrier materials and immobilization methods are crucial to optimize the performance of immobilized enzymes. Carrier materials were typically considered biocompatibility， chemical and thermal stability， insolubility under reaction conditions， ease of regeneration and reuse， as well as cost. The application of enzyme immobilization technology in food industry could not only improve the stability and reuse of enzymes， but also improve food quality and reduce processing costs. In this paper， common immobilized enzyme carriers and their application in food industry were summarized， providing references for the application of immobilized enzyme technology in food industry.

Key words: bio-catalysis, enzyme immobilization, carrier materials, food industry

摘要：

酶是高效的生物大分子催化剂，广泛应用于食品工业。然而，游离酶活性和稳定性差，重复使用性差。因此，酶常被固定在惰性（不溶性）载体上，以提高其稳定性和重复使用性，即酶的固定化。为了提高固定化酶的生物催化效率，人们研究并开发了多种载体。合适的载体材料和固定化方法对于优化固定化酶的性能至关重要。载体材料的选择通常需要考虑其生物相容性、化学和热稳定性、反应条件下的不溶性、易于再生和重复使用性以及成本效益等。酶固定化技术应用于食品工业中不仅能够提高酶的稳定性和重复利用率，还可改善食品质量、降低加工成本。总结了酶固定化的常见载体，并重点介绍了其在食品工业中的应用，以期为食品工业中酶固定化技术的应用研究提供参考。

关键词: 生物催化, 酶固定化, 载体材料, 食品工业

CLC Number:

Chen ZHONG, Binxu ZHAO, Mei LIU, Tianhong LIU, Ying WANG. Enzymes Immobilization Technology and its Application Progress in Food Industry[J]. Current Biotechnology, 2024, 14(4): 537-544.

仲晨, 赵彬旭, 刘梅, 刘天红, 王颖. 酶固定化技术及其在食品工业的应用进展[J]. 生物技术进展, 2024, 14(4): 537-544.

Figures/Tables 3

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酶的名称	食品底物/产物	固定化方法	应用
菊粉酶	菊粉/果糖、低聚果糖	共价法、包封法	生产果糖糖浆、乙醇、丙酮和丁醇，用于降低糖尿病、龋齿和肥胖的风险^[15-16]
β-乳糖酶	乳糖/葡萄糖、半乳糖	吸附法	生产低乳糖和无乳糖产品^[17-18]
α-淀粉酶	玉米和马铃薯淀粉/低聚糖	包封法、共价/交联法	生产葡萄糖和果糖，用于糖果行业^[8]
葡萄糖淀粉酶	淀粉/低聚糖	包封法	生产葡萄糖和果糖，用于糖果以及果汁工业^[9]
脂肪酶	甘油三酯/甘油、脂肪酸	包封法	澄清果汁和葡萄酒；将植物油转化为人造黄油，生产奶酪和奶酪制品；在面包制作中减缓面包硬化^[19]
β-呋喃果糖苷酶	蔗糖/葡萄糖、果糖	包封法	防止果酱、糖果类产品在储存过程中糖化^[20]
L-苯丙氨酸解氨酶	L-苯丙氨酸/抗坏血酸、氨	包封法	生产不含苯丙氨酸的产品^[11]
天冬酰胺酶	丙烯酰胺/丙烯酸、氨	包封法	测定产品中丙烯酰胺含量^[21]
脲酶	尿素/二氧化碳、氨	包封法	用于生物试验中控制牛奶质量^[22]

酶的名称	食品底物/产物	固定化方法	应用
菊粉酶	菊粉/果糖、低聚果糖	共价法、包封法	生产果糖糖浆、乙醇、丙酮和丁醇，用于降低糖尿病、龋齿和肥胖的风险^[15-16]
β-乳糖酶	乳糖/葡萄糖、半乳糖	吸附法	生产低乳糖和无乳糖产品^[17-18]
α-淀粉酶	玉米和马铃薯淀粉/低聚糖	包封法、共价/交联法	生产葡萄糖和果糖，用于糖果行业^[8]
葡萄糖淀粉酶	淀粉/低聚糖	包封法	生产葡萄糖和果糖，用于糖果以及果汁工业^[9]
脂肪酶	甘油三酯/甘油、脂肪酸	包封法	澄清果汁和葡萄酒；将植物油转化为人造黄油，生产奶酪和奶酪制品；在面包制作中减缓面包硬化^[19]
β-呋喃果糖苷酶	蔗糖/葡萄糖、果糖	包封法	防止果酱、糖果类产品在储存过程中糖化^[20]
L-苯丙氨酸解氨酶	L-苯丙氨酸/抗坏血酸、氨	包封法	生产不含苯丙氨酸的产品^[11]
天冬酰胺酶	丙烯酰胺/丙烯酸、氨	包封法	测定产品中丙烯酰胺含量^[21]
脲酶	尿素/二氧化碳、氨	包封法	用于生物试验中控制牛奶质量^[22]

载体种类	载体材料	酶	初始酶活/%	固定化后酶活
生物聚合物	海藻酸钙凝胶	α-淀粉酶	80	75%（10次循环）^[34]
	海藻酸钙凝胶	葡萄糖氧化酶	—	37%（7次循环）^[35]
	海藻酸钙凝胶	虫漆酶	—	70%（3次循环）^[36]
	海藻酸钙凝胶	果胶酶	75	40%（6次循环）^[37]
	明胶	α-淀粉酶	40	46.8%（140 min）^[38]
	壳聚糖	β-半乳糖苷酶	85	70%（9次循环）^[27]
	壳聚糖包被海藻酸盐	天冬酰胺酶	—	80%（4次循环）/40%（7次循环）^[39]
合成聚合物	DEAE纤维素	α-淀粉酶	68	49%（6次循环）^[40]
	DEAE纤维素	α-淀粉酶	84	96%（20次循环）^[41]
	阴离子交换剂（DuoliteA568）	菊粉酶	35.6	90%（3 h）^[42]
	聚丙烯酰胺凝胶	菊粉酶	45	58%（96 h）^[43]
	PVA水凝胶	菊粉酶	—	60%（12次循环）/80%（3月）^[44]
	PVA水凝胶	β-半乳糖苷酶	—	95%（7次循环）/51%（3月）^[45]
	PVA水凝胶	葡萄糖淀粉酶	35	80%（100次使用）^[46]
纳米颗粒	Fe₃O₄纳米颗粒	脂肪酶	—	90%（10次循环）^[47]
	Fe₃O₄纳米颗粒	脂肪酶	—	65%（7次循环）^[48]
	Fe₃O₄纳米颗粒	菊粉酶	—	70%（12次循环）^[49]
	SiO₂纳米颗粒	β-半乳糖苷酶	119	50%（6 h）/50%（9次循环）^[50]
	SiO₂纳米颗粒	β-半乳糖苷酶	120	71%（13次循环）^[51]
	Fe₃O₄-SiO₂纳米颗粒	α-淀粉酶	—	82%（10次循环）/74%（20次循环）^[52]
	银纳米颗粒	β-半乳糖苷酶	96	88%（6次循环）/83%（2月）^[53]
多孔陶瓷膜	氧化铝膜	脲酶	—	50%（5次循环）^[54]
	氧化铝膜	脂肪酶	—	65%（4次循环）^[55]
	介孔SiO₂	β-半乳糖苷酶	40~65	50%（18 h）^[56]
复合物	壳聚糖包被AFSMNPs	α-淀粉酶	—	91%（10次循环）/85%（20次循环）^[52]
复合物	SiO₂/壳聚糖复合物	β-半乳糖苷酶	45~60	90%（200 h）^[57]

载体种类	载体材料	酶	初始酶活/%	固定化后酶活
生物聚合物	海藻酸钙凝胶	α-淀粉酶	80	75%（10次循环）^[34]
	海藻酸钙凝胶	葡萄糖氧化酶	—	37%（7次循环）^[35]
	海藻酸钙凝胶	虫漆酶	—	70%（3次循环）^[36]
	海藻酸钙凝胶	果胶酶	75	40%（6次循环）^[37]
	明胶	α-淀粉酶	40	46.8%（140 min）^[38]
	壳聚糖	β-半乳糖苷酶	85	70%（9次循环）^[27]
	壳聚糖包被海藻酸盐	天冬酰胺酶	—	80%（4次循环）/40%（7次循环）^[39]
合成聚合物	DEAE纤维素	α-淀粉酶	68	49%（6次循环）^[40]
	DEAE纤维素	α-淀粉酶	84	96%（20次循环）^[41]
	阴离子交换剂（DuoliteA568）	菊粉酶	35.6	90%（3 h）^[42]
	聚丙烯酰胺凝胶	菊粉酶	45	58%（96 h）^[43]
	PVA水凝胶	菊粉酶	—	60%（12次循环）/80%（3月）^[44]
	PVA水凝胶	β-半乳糖苷酶	—	95%（7次循环）/51%（3月）^[45]
	PVA水凝胶	葡萄糖淀粉酶	35	80%（100次使用）^[46]
纳米颗粒	Fe₃O₄纳米颗粒	脂肪酶	—	90%（10次循环）^[47]
	Fe₃O₄纳米颗粒	脂肪酶	—	65%（7次循环）^[48]
	Fe₃O₄纳米颗粒	菊粉酶	—	70%（12次循环）^[49]
	SiO₂纳米颗粒	β-半乳糖苷酶	119	50%（6 h）/50%（9次循环）^[50]
	SiO₂纳米颗粒	β-半乳糖苷酶	120	71%（13次循环）^[51]
	Fe₃O₄-SiO₂纳米颗粒	α-淀粉酶	—	82%（10次循环）/74%（20次循环）^[52]
	银纳米颗粒	β-半乳糖苷酶	96	88%（6次循环）/83%（2月）^[53]
多孔陶瓷膜	氧化铝膜	脲酶	—	50%（5次循环）^[54]
	氧化铝膜	脂肪酶	—	65%（4次循环）^[55]
	介孔SiO₂	β-半乳糖苷酶	40~65	50%（18 h）^[56]
复合物	壳聚糖包被AFSMNPs	α-淀粉酶	—	91%（10次循环）/85%（20次循环）^[52]
复合物	SiO₂/壳聚糖复合物	β-半乳糖苷酶	45~60	90%（200 h）^[57]

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Enzymes Immobilization Technology and its Application Progress in Food Industry

酶固定化技术及其在食品工业的应用进展

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