Enzyme microencapsulation technique in food industry: A Review

International Journal of Bio-Inorganic Hybrid Nanomaterials

دوره 10، شماره 4، دی 2021، صفحه 249-263   

نوع مقاله: Research Paper

چکیده

Some of the important microbial enzymes used in the food industry are lipases, amylases, proteases, cheeses, pectinases, invertases, cellulases and glucose oxidases. The use of enzymes as a strategy to produce food and increase efficiency and improve production processes can play an important role in industry. Microencapsulation (encapsulation) is the process by which a thin, continuous coating is formed around various compounds. As the wall of the capsule (dunk) contains the encapsulated material, Enzymes due to their wide application in the food industry and the possibility of change if mixed with food, today various techniques are used to preserve enzymes and release them in a specific part of the production process. Microencapsulation is a major technique for enzyme stabilization in the food industry. The present study is an overview of the microencapsulation process of enzymes in the food industry and deals with different methods of encapsulation of enzymes.

کلیدواژه‌ها

Enzyme؛ Food industry؛ Microencapsulation