Much has been written about immobilized enzymes during this period of time. So much, in fact, that it can become difficult even for those involved in developing new enzymatic food processing operations to bridge the gap between the field of immobilized enzymes and their specific requirements. It is the purpose of this book to assist those engaged in this difficult task. It is also a goal to bring to the researcher in enzyme immobilization an appreciation for the requirements of the food processing industry.
1. Introduction to Immobilized Enzymes 2. Immobilized Enzyme Engineering 3. Requirements Unique to the Food and Beverage Industry 4. Manufacture of High Fructose Corn Syrup using Immobilized Glucose Isomerase 5. Potential and Use of Immobilized Carbohydrase 6. Applications of Lactose and Immobilised Lactase 7. Immobilized Protease � Potential Applications 8. Application and Potential of Other Enzymes in Food processing- Aminoacylase, Aspartase, Fumarase, Glucose, Oxidase-Catalase