Application of immobilized enzymes in the food industry as biocompatible methods

Enzymes or microorganisms are widely used in food preparation. With the advancement of technology, new enzymes with a wide range of applications and properties have been developed, and new fields of application are still being investigated. Microorganisms such as bacteria, yeasts, and fungi and their enzymes are widely used in many foods to improve flavor and texture and have many economic benefits for industries. Enzymes are also able to remove organic substances from food wastes effectively. Microbial enzymes are preferred sources over plants or animals due to their many advantages such as easy production, cost-effectiveness, and compatibility. However, the use of enzymes in processes has a series of disadvantages. Due to the high price of enzymes, enzymatic processes are one of the most expensive reactions. They are also sensitive to environmental conditions and can easily change their nature and lose their properties. Using a heterogeneous catalyst and immobilized enzymes on a solid support is a method that can make the recycling of enzymes possible. In this research, after examining the structure and types of enzymes, the thermodynamics of enzyme reactions and methods of enzyme stabilization were studied. Finally, recent advances in enzyme technology for food industries and a comprehensive list of enzymes used in food processing, the microbial source of these enzymes, and their wide range of applications are discussed.