Adv Pharm Bull. 2022;12(2): 309-318.
doi: 10.34172/apb.2022.043
  Abstract View: 319
  PDF Download: 215

Review Article

Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products

Leila Yavari Maroufi 1 ORCID logo, Mohsen Rashidi 2, Mahnaz Tabibiazar 1, Maryam Mohammadi 3, Akram Pezeshki 3, Marjan Ghorbani 4* ORCID logo

1 Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
2 Department of Pharmacology, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran.
3 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
4 Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
*Corresponding Author: Marjan Ghorbani, Tel: +98 41 33363231; Fax: +98 41 33363231; Email: ghorbanim@tbzmed.ac.ir


Enzymes are one of the main biocatalysts with various applications in the food industry. Stabilization of enzymes on insoluble carriers is important due to the low reuse, low operational stability, and high cost in applications. The immobility and the type of carrier affect the activity of the immobile enzyme. Hydrogels are three-dimensionally cross-linked macromolecular network structures designed from various polymers. Hydrogels can provide a matrix for an immobile enzyme due to their extraordinary properties such as high water absorbing capacity, carrier of bioactive substances and enzymes, biocompatibility, safety, and biodegradability. Therefore, this study mainly focuses on some enzymes (lactase, lipases, amylases, pectinase, protease, glucose oxidase) that are of special importance in the food industry. These enzymes could be immobilized in the hydrogels constructed of macromolecules such as kappa-carrageenan, chitosan, Arabic gum, pectin, alginate, and cellulose. At last, in the preparation of these hydrogels, different enzyme immobilization methods in macromolecular hydrogels, and effect of hydrogels on enzyme activity were discussed.
Keywords: Hydrogels, Enzyme immobilization, Food industry

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Submitted: 26 Feb 2021
Revision: 25 May 2021
Accepted: 02 Jul 2021
ePublished: 04 Jul 2021
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