Enzymes
are macromolecular biocatalysts, widely used in food industry.
In applications, enzymes are often immobilized on inert and insoluble
carriers, which increase their efficiency due to multiple reusability.
The properties of immobilized enzymes depend on the immobilization
method and the carrier type. The choice of the carrier usually concerns
the biocompatibility, chemical and thermal stability, insolubility
under reaction conditions, capability of easy regeneration and reusability,
as well as cost efficiency. In this review, we provide an overview
of various carriers for enzyme immobilization, with the primary focus
on food industry.
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