Biocatalyst Production Technology and their Application in the Food Industry

Abstract

Biocatalysts play a crucial role in modern food biotechnology, offering sustainable and efficient alternatives for industrial processing. This study examines the extraction, purification, activity analysis, immobilization, and application of biocatalysts in the food industry. Enzyme purification was optimized using ion-exchange chromatography and heterofiltration, ensuring high purity and activity. Activity tests revealed that most enzymes performed optimally at temperatures between 35-45°C and pH levels of 5.5-7.5. Immobilization techniques, particularly covalent bonding and encapsulation, improved enzyme stability and reusability. Experimental applications demonstrated that biocatalysts enhance dough structure in baking, promote lactose hydrolysis in dairy, improve meat tenderness, and facilitate juice clarification. The study confirms the effectiveness of biocatalysts in food processing and highlights their potential for sustainable industrial applications.