Innovative approaches for enzyme immobilization in milk processing: advancements and industrial applications.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-01-22 DOI:10.1080/10408398.2025.2450528

Mati Ullah Khan, Anum Farid, Shuang Liu, Limin Zhen, Kamal Alahmad, Zhiwei Chen, Ling Kong

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引用次数: 0

Abstract

The dairy industry is progressively integrating advanced enzyme technologies to optimize processing efficiency and elevate product quality. Among these technologies, enzyme immobilization has emerged as a pivotal innovation, offering considerable benefits in terms of enzyme reusability, stability, and overall process sustainability. This review paper explores the latest improvements in enzyme immobilization techniques and their industrial applications within milk processing. It examines various immobilization strategies, including adsorption, affinity binding, ionic and covalent binding, entrapment, encapsulation, and cross-linking, highlighting their effectiveness in improving the performance of key enzymes such as lactases, lipases, proteases and transglutaminases. The paper also delves into the economic and ecological benefits of enzyme immobilization, emphasizing its role in reducing production costs and environmental impact while maintaining or enhancing the quality of dairy products. By analyzing current trends and technological developments, this review provides a comprehensive overview of how innovative enzyme immobilization approaches are transforming milk processing. It concludes with a discussion on future research directions and potential industrial applications, underscoring the importance of continued innovation in this field to meet the increasing demands of the global dairy market.

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牛奶加工中酶固定的创新方法：进展和工业应用。

乳制品行业正在逐步整合先进的酶技术，以优化加工效率，提高产品质量。在这些技术中，酶固定化已经成为一项关键的创新，在酶的可重用性、稳定性和整个过程的可持续性方面提供了相当大的好处。本文综述了酶固定技术的最新进展及其在牛奶加工中的工业应用。它研究了各种固定策略，包括吸附、亲和结合、离子和共价结合、包埋、包封和交联，强调了它们在改善关键酶（如乳糖酶、脂肪酶、蛋白酶和转谷氨酰胺酶）性能方面的有效性。本文还深入探讨了酶固定化的经济和生态效益，强调了它在降低生产成本和环境影响的同时保持或提高乳制品质量的作用。通过分析当前的趋势和技术发展，本文综述了创新的酶固定方法如何改变牛奶加工的全面概述。最后讨论了未来的研究方向和潜在的工业应用，强调了在这一领域不断创新以满足全球乳制品市场日益增长的需求的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.