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dc.date.accessioned 2020-08-03T18:34:35Z
dc.date.available 2020-08-03T18:34:35Z
dc.date.issued 2020-06-26
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/101211
dc.description.abstract The highly demanding conditions of industrial processes may lower the stability and affect the activity of enzymes used as biocatalysts. Enzyme immobilization emerged as an approach to promote stabilization and easy removal of enzymes for their reusability. The aim of this review is to go through the principal immobilization strategies addressed to achieve optimal industrial processes with special care on those reported for two types of enzymes: β-galactosidases and fructosyltransferases. The main methods used to immobilize these two enzymes are adsorption, entrapment, covalent coupling and cross-linking or aggregation (no support is used), all of them having pros and cons. Regarding the support, it should be cost-effective, assure the reusability and an easy recovery of the enzyme, increasing its stability and durability. The discussion provided showed that the type of enzyme, its origin, its purity, together with the type of immobilization method and the support will affect the performance during the enzymatic synthesis. Enzymes’ immobilization involves interdisciplinary knowledge including enzymology, nanotechnology, molecular dynamics, cellular physiology and process design. The increasing availability of facilities has opened a variety of possibilities to define strategies to optimize the activity and re-usability of β-galactosidases and fructosyltransferases, but there is still great place for innovative developments. en
dc.language en es
dc.subject b-galactosidase es
dc.subject immobilization methods es
dc.subject fructosyltransferase es
dc.subject supports es
dc.title Recent advances in β-galactosidase and fructosyltransferase immobilization technology en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.1080/10408398.2020.1783639 es
sedici.identifier.issn 15497852 es
sedici.creator.person Ureta, María Micaela es
sedici.creator.person Martins, Gonzalo Nuno es
sedici.creator.person Figueira, Onofre es
sedici.creator.person Pires, Pedro Filipe es
sedici.creator.person Castilho, Paula Cristina es
sedici.creator.person Gómez-Zavaglia, Andrea es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Critical Reviews in Food Science and Nutrition es

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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)