Application of Immobilized Enzymes in Juice Clarification

• Published in: Foods Vol. 12; no. 23; p. 4258
• Main Authors: Wang, Feng, Xu, Hui, Wang, Miaomiao, Yu, Xiaolei, Cui, Yi, Xu, Ling, Ma, Anzhou, Ding, Zhongyang, Huo, Shuhao, Zou, Bin, Qian, Jingya
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 24.11.2023
• Subjects: 3-D printers; Adsorption; clarification mechanism; Crosslinking; Entrapment; Environmental impact; Enzymes; Food; Fruit juices; Immobilization; immobilization method; immobilized enzyme; Immobilized enzymes; immobilized support; juice clarification; Juices; Methods; Oxidases; Pectinase; Recycling; Xylanase; clarification mechanism; immobilized enzyme; immobilized support; juice clarification; immobilization method
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12234258

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.