ABSTRACT
The purpose of this chapter on enzyme immobilization is to introduce the reader to the diversity of immobilization techniques available and some of the variables that affect the actual immobilization procedures. No effort has been made to judge the suitability of these methods for immobilizing enzymes for food processing. These considerations are discussed in Chapter 3. It is not intended that this section necessarily be comprehensive or contain detailed descriptions of immobilization procedures. Since enzyme immobilization can be accomplished in numerous ways under so many sets of conditions, these details would, at best, only provide a starting point. What is important is that the reader understand the various options known to be available in order that he may be able to select a reasonable approach to his particular problem. Thus, the emphasis in this chapter is on the attributes of the various methods of immobilization and the ways in which workers in this field have attempted to vary them.
