Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products

Abstract

Enzymes are one of the main biocatalysts with various applications in the food industry. Stabilization of enzymes on insoluble carriers is important due to the low reuse, low operational stability, and high cost in applications. The immobility and the type of carrier affect the activity of the immobile enzyme. Hydrogels are three-dimensionally cross-linked macromolecular network structures designed from various polymers. Hydrogels can provide a matrix for an immobile enzyme due to their extraordinary properties such as high water absorbing capacity, carrier of bioactive substances and enzymes, biocompatibility, safety, and biodegradability. Therefore, this study mainly focuses on some enzymes (Lactase, Lipases, Amylases, Pectinase, Protease, Glucose oxidase) that are of special importance in the food industry. These enzymes could be immobilized in the hydrogels constructed of macromolecules such as kappa-carrageenan, chitosan, arabic gum, pectin, alginate, and cellulose. At last, in the preparation of these hydrogels, different enzyme immobilization methods in macromolecular hydrogels, and effect of hydrogels on enzyme activity were discussed.

Recent Advances in Enzyme‐Based Biomaterials Toward Diabetic Wound Healing

“…It has been reported that the stability of lipase can be enhanced by immobilizing lipase on octanyl agarose and octadecyl hydrogel beads by physical adsorption. [ 19 ]…”

Synthesis of hydrogel microspheres with tunable pore size and their application in alkaline protease immobilization

“…27 A large number of active functional groups in the hydrogel effectively increase the interaction between the enzyme molecules and the polymer framework of hydrogels, thereby improving the adhesion of enzymes and increasing the reuse efficiency of immobilized enzymes. 28,29 Although many kinds of hydrogel materials have been successfully applied to immobilize enzymes and significantly improve the value of enzymes in practical applications, the mechanism by which hydrogel properties affect specific enzymes and specific catalytic reactions is still unclear.…”

Hydrogel-based Bioelectronic Tongue for the Evaluation of Umami Taste in Fermented Fish

“…A polyacrylamide (PAAm) conducting hydrogel has been widely used in sensors, electronic skins, and wearable devices due to its good biocompatibility and fast electron transfer capability. , The PAAm hydrogel has a chemically cross-linked three-dimensional network structure, a high permeability, and a hydrophilic property . More importantly, it has been utilized to achieve the effective immobilization of biomolecules and maintain their reactivity. , The hydrogel also has a good anti-fouling property and can inhibit the non-specific adsorption of non-target molecules on the surface of a sensor . Moreover, to our knowledge, the demonstration of a high-performance bioelectronic tongue integrating hydrogels with umami receptors for sensitive monitoring of umami substances has not been achieved.…”

“…16 More importantly, it has been utilized to achieve the effective immobilization of biomolecules and maintain their reactivity. 17,18 The hydrogel also has a good anti-fouling property and can inhibit the non-specific adsorption of nontarget molecules on the surface of a sensor. 19 Moreover, to our knowledge, the demonstration of a high-performance bioelectronic tongue integrating hydrogels with umami receptors for sensitive monitoring of umami substances has not been achieved.…”