脂肪酶固定化及其在食品领域中应用的研究进展

脂肪酶作为一种绿色的生物催化剂广泛应用在食品等工业领域，但是其结构极易被破坏且在环境中稳定性较差，固定化脂肪酶是提高其稳定性和重复利用率的关键技术。近年来新型材料的不断出现，为脂肪酶的固定化带来了契机。由于脂肪酶是作用于油水界面的特殊酶，固定化材料的物理和化学性能会直接改变固定化酶的催化特性，提高酶活力、选择性和稳定性等。本文综述了近年来固定化脂肪酶的材料和方法，及其在食品加工领域中的应用，并展望了固定化脂肪酶的发展前景。

Research Progress of Lipase Immobilization and Its Application in Food Field

As a green biocatalyst, lipase is widely used in food and other industrial fields. However, lipase structure is easily to be destroyed and which results in the poor stability. The immobilization of lipase is the key technology to improve the stability and reutilization rate of lipase. The continuous emergence of new materials in recent years has brought opportunities for the immobilization of lipases. Since lipase is a special enzyme that acts on the oil-water interface, the physical and chemical properties of the immobilized material will directly change the catalytic properties of the immobilized enzyme and improve the enzyme activity, selectivity and stability. This article reviews the materials and methods for immobilizing lipase in recent years, and their applications in the field of food processing, and looks forward to the development prospects of immobilized lipase.