Research Progress of Lipase Immobilization and Its Application in Food Field

LU Xuechun; XIN Jiaying; ZHANG Shuai; WANG Yan; XIA Chungu

doi:10.13386/j.issn1002-0306.2020080096

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 423-431. > DOI: 10.13386/j.issn1002-0306.2020080096

LU Xuechun, XIN Jiaying, ZHANG Shuai, et al. Research Progress of Lipase Immobilization and Its Application in Food Field[J]. Science and Technology of Food Industry, 2021, 42(17): 423−431. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080096.

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Research Progress of Lipase Immobilization and Its Application in Food Field

1.
Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
2.
State Key Laboratory of Carbonyl Synthesis and Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China

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Received Date: August 12, 2020
Available Online: July 03, 2021

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Abstract

Abstract

As a green biocatalyst, lipase is widely used in food and other industrial fields. However, lipase structure is easily to be destroyed and which results in the poor stability. The immobilization of lipase is the key technology to improve the stability and reutilization rate of lipase. The continuous emergence of new materials in recent years has brought opportunities for the immobilization of lipases. Since lipase is a special enzyme that acts on the oil-water interface, the physical and chemical properties of the immobilized material will directly change the catalytic properties of the immobilized enzyme and improve the enzyme activity, selectivity and stability. This article reviews the materials and methods for immobilizing lipase in recent years, and their applications in the field of food processing, and looks forward to the development prospects of immobilized lipase.
- lipase,
- immobilization,
- new materials

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