Gıda endüstrisinde immobilize enzim uygulamaları

Year 2024, Volume: 13 Issue: 3, 1056 - 1073, 15.07.2024

Beyza Türköz , Ayse Özçelik , Erkan Karacabey

https://doi.org/10.28948/ngumuh.1487845

Abstract

İmmobilizasyon terimi, hareketi sınırlama veya hareket edemez hale getirmek anlamına gelmektedir. Uygulamalarda, enzimler genellikle inert ve çözünmez taşıyıcılar üzerinde immobilize edilmektedir. Bu uygulama, çoklu yeniden kullanılabilirlik nedeniyle enzimlerin etkinliklerini artırmaktadır. İmmobilize enzimler, belirli bir alanda hapsedilmiş ancak katalitik aktiviteleri korunan enzimleri ifade etmektedir. İmmobilize enzimlerin özellikleri immobilizasyon yöntemine ve taşıyıcı tipine bağlıdır. İmmobilize enzimlerin; laktozsuz süt üretimi, meyve suyunda acılığının giderilmesi, yüksek fruktozlu mısır şurubu (YFMŞ) üretimi gibi birçok alanda gıda sektöründe uygulaması mevcuttur. Bu derlemede, öncelikle gıda endüstrisine odaklanarak, immobilize enzimlerin elde edilme yöntemleri ve çeşitli taşıyıcı malzemelerine genel bir bakış açısı sunmak amaçlanmıştır. Ayrıca mevcut immobilize enzim uygulamaları gıda endüstrisi merkez alınarak değerlendirilmiştir. Derleme çalışması immobilize enzim teknolojisinin anlaşılması, bugünü ve geleceğinin değerlendirilmesine ışık tutacaktır.

Keywords

İmmobilizasyon, Taşıyıcı Malzemeler, Gıda endüstrisi, Enzim aktivitesi

Application of immobilized enzymes in the food industry

Abstract

The term immobilization refers to limiting movement or rendering something immovable. Enzymes are frequently immobilized on inert and insoluble carriers in practical applications. This application enhances the activities of enzymes due to their multiple reusability. Immobilized enzymes refer to enzymes confined to a specific area while retaining their catalytic activities. The type of carrier and the immobilization process affect the characteristics of the immobilized enzyme. Immobilized enzymes find applications in the food industry in various areas such as lactose-free milk production, reduction of bitterness in fruit juice, and production of high fructose corn syrup (HFCS). This review aims to provide an overview of methods for obtaining immobilized enzymes and various carrier materials, primarily focusing on the food industry. Additionally, existing applications of immobilized enzymes are evaluated with a focus on the food industry. This review work will shed light on understanding immobilized enzyme technology and assessing its present and future prospects.

Keywords

Immobilization, Carrier materials, Food industry, Enzyme activity

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