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Application of Immobilized Enzymes in Juice Clarification

Foods 2023 45 citations ? Citation count from OpenAlex, updated daily. May differ slightly from the publisher's own count. Score: 50 ? 0–100 AI score estimating relevance to the microplastics field. Papers below 30 are filtered from public browse.
Feng Wang, Feng Wang, Feng Wang, Feng Wang, Feng Wang, Hui Xu, Feng Wang, Hui Xu, Shuhao Huo, Miaomiao Wang, Feng Wang, Feng Wang, Feng Wang, Feng Wang, Feng Wang, Bin Zou, Feng Wang, Xiaolei Yu, Feng Wang, Jingya Qian, Yi Cui Hui Xu, Ling Xu, Feng Wang, Feng Wang, Anzhou Ma, Anzhou Ma, Zhongyang Ding, Ling Xu, Shuhao Huo, Shuhao Huo, Bin Zou, Hui Xu, Jingya Qian, Yi Cui

Summary

This review covers methods for immobilizing enzymes such as pectinase, laccase, and xylanase for use in juice clarification, including adsorption, entrapment, covalent bonding, and cross-linking techniques. The study suggests that immobilized enzymes offer advantages over free enzymes in industrial juice processing, including reusability and improved stability under varying conditions.

Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization methods are adopted for different enzymes to accommodate their different characteristics. This article systematically reviews the methods of enzyme immobilization and the use of immobilized supports in juice clarification. In addition, the mechanisms and effects of clarification with immobilized pectinase, immobilized laccase, and immobilized xylanase in fruit juice are elaborated upon. Furthermore, suggestions and prospects are provided for future studies in this area.

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