Use of Nanotechnology for Immobilization and Entrapment of Food Applicable Enzymes

Abstract

Enzyme immobilization is defined as artificially restriction of enzyme mobility that leads to change of its structurer, properties, and activity. Since enzymes are very sensitive, their classical immobilization methods are still limited mostly as a result of reduction of enzyme activity. Because of unique and tunable properties of nanomaterials, they have been increasingly applied as carrier for enzyme immobilization. Using nanotechnology some features, such as multifunctionality, addressability, stability, and multi-compartmentalization, could be improved. In this chapter enzyme immobilization using some nanostructure materials such as nanoparticles, magnetic nanoparticles, nanofibers, nanoflowers, nanoliposome, and solgel silica has been reviewed, and their advantages and disadvantages were reviewed.