Immobilized Enzymes in Food and Microbial Processes

1. Front Matter

   Pages i-x

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2. Present and Future Trends in Enzyme Technology and its Application

   • E. Kendall Pye

   Pages 1-18

3. Immobilized Enzymes in Milk Systems

   • T. Richardson, N. F. Olson

   Pages 19-40

4. Preparation and Application of Immobilized β-Galactosidase of Saccharomyces Lactis

   • J. H. Woychik, M. V. Wondolowski, K. J. Dahl

   Pages 41-49

5. The Use of Tannic Acid and Phenol-Formaldehyde Resins with Glutaraldehyde to Immobilize Enzymes

   • Alfred C. Olson, William L. Stanley

   Pages 51-62

6. The Uses of Precipitated Nylon as an Enzyme Support: An α-Galactosidase Reactor

   • J. H. Reynolds

   Pages 63-70

7. Glucose Isomerase Cells Entrapped in Cellulose Acetates

   • M. J. Kolarik, B. J. Chen, A. H. Emery Jr., H. C. Lim

   Pages 71-83

8. Glucose Isomerase: A Case Study of Enzyme-Catalyzed Process Technology

   • Bruce K. Hamilton, Clark K. Colton, Charles L. Cooney

   Pages 85-131

9. Immobilized α-Amylase for Clarification of Colloidal Starch-Clay Suspensions

   • K. L. Smiley, J. A. Boundy, B. T. Hofreiter, S. P. Rogovin

   Pages 133-147

10. Immobilized Glucose Oxidase and Catalase in Controlled Pore Titania

    • Ralph A. Messing

    Pages 149-156

11. Collagen as a Carrier for Enzymes: Materials Science and Process Engineering Aspects of Enzyme Engineering

    • Fred R. Bernath, Wolf R. Vieth

    Pages 157-185

12. The Immobilization of Enzymes with Imidoester-Containing Polymers

    • Oskar R. Zaborsky

    Pages 187-203

13. Basic Concepts in the Effects of Mass Transfer on Immobilized Enzyme Kinetics

    • Bruce K. Hamilton, Colin R. Gardner, C. K. Colton

    Pages 205-224

14. A Comparison of Proposed Methods for the In Vitro Synthesis of Edible Carbohydrates

    • J. L. Adams, J. Billingham, J. Shapira

    Pages 225-251

15. Biological Technology—Plea for a New Commitment

    • George T. Tsao

    Pages 253-258

16. Back Matter

    Pages 259-268

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In the last five years the potential value of immobilized enzymes has captured the imagination of an increasing number of scientists and engineers. The concept of being able to create an immobilized derivative of an enzyme which has long-term stability and is able to be recovered and reused is fascinating, to say the least. Since the industrial application of enzymes has been mostly in the food and microbial process industry it is not surprising that many of the applications of immobilized enzymes considered for commercial development fall within the area of this industry. It is for this reason that we organized a symposium on immobilized enzymes for the 166th National Meeting of the American Chemical Society. Appropriately, the symposium was jointly sponsored by the Division of Agricultural and Food Chemistry and the Division of Microbial Chemistry and Technology. Although there were at least half a dozen symposia at other meetings on various aspects of immobilized enzyme technology in the preceding ten months none had specifically addressed themselves to food and microbial processes and none had been held at a meeting such as the National ACS gathering, which is not only large but multidisciplinary. The enthusiastic response to this symposium prompted us, at the invita­ tion of Plenum Press, to publish the proceedings of this symposium.

• agriculture
• carbohydrates
• chemistry
• development
• engine
• enzymes
• food
• food chemistry
• industry
• materials science
• polymer
• stability
• technology

• Western Regional Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Berkeley, USA

  Alfred C. Olson

• Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, USA

  Charles L. Cooney

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