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Abstract：
The use of enzyme immobilisation is becoming increasingly popular in beverage processing, as this method offers significant advantages, such as enhanced enzyme performance and expanded applications, while allowing for easy process termination via simple filtration. This literature review analysed approximately 120 articles, published on the Web of Science between 2000 and 2023, focused on enzyme immobilisation systems for beverage processing applications. The impact of immobilisation on enzymatic activity, including the effects on the chemical and kinetic properties, recyclability, and feasibility in continuous processes, was evaluated. Applications of these systems to beverage production, such as wine, beer, fruit juices, milk, and plant-based beverages, were examined. The immobilisation process effectively enhanced the pH and thermal stability but caused negative impacts on the kinetic properties by reducing the maximum velocity and Michaelis-Menten constant. However, it allowed for multiple reuses and facilitated continuous flow processes. The encapsulation also allowed for easy process control by simplifying the removal of the enzymes from the beverages via simple filtration, negating the need for expensive heat treatments, which could result in product quality losses.
摘要：
酶固定化的使用在饮料加工中变得越来越流行，由于这种方法具有显著的优势，如增强酶性能和扩大应用，同时允许通过简单的过滤过程容易终止。这篇文献综述分析了大约120篇文章，2000年至2023年在WebofScience上发表，重点研究了用于饮料加工应用的酶固定系统。固定化对酶活性的影响，包括对化学和动力学性质的影响，可回收性，在连续过程中的可行性，进行了评估。这些系统在饮料生产中的应用，比如葡萄酒，啤酒,果汁,牛奶，和植物性饮料，进行了检查。固定化过程有效地提高了pH值和热稳定性，但通过降低最大速度和米氏-门顿常数对动力学特性产生了负面影响。然而,它允许多次重复使用，并促进连续流动过程。封装还允许通过简单过滤简化从饮料中去除酶的过程控制。不需要昂贵的热处理，这可能会导致产品质量损失。
