IMMOBILIZATION OF CELLS FOR APPLICATION IN THE FOOD-INDUSTRY

被引：125

作者：

GROBOILLOT, A ^{[1
]}

BOADI, DK ^{[1
]}

PONCELET, D ^{[1
]}

NEUFELD, RJ ^{[1
]}

机构：

[1] MCGILL UNIV, DEPT CHEM ENGN, MONTREAL H3A 2A7, PQ, CANADA

来源：

CRITICAL REVIEWS IN BIOTECHNOLOGY | 1994年 / 14卷 / 02期

关键词：

CELL IMMOBILIZATION; ADSORPTION; COVALENT BINDING; CARRAGEENAN; ALGINATE; MICROENCAPSULATION; MASS TRANSFER; CONTINUOUS STIRRED TANK REACTOR; PACKED BED REACTOR; SCALE-UP;

D O I：

10.3109/07388559409086963

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Immobilization of cells offers advantages to the food process industries, including enhanced fermentation productivity and cell stability and reduced downstream processing costs due to facilitated cell recovery and recycle. This article summarizes the varied immobilization methodologies, including adsorption, entrapment, covalent binding, and microencapsulation. Examples of interest to the food industry are provided, together with a review of the physiological effects of immobilization. Topics in process engineering include immobilized cell bioreactor configurations and the scale-up potential of the various immobilization techniques.

引用

页码：75 / 107

页数：33

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