Use of Nanomaterials-Based Enzymes in the Food Industry


Use of Nanomaterials-Based Enzymes in the Food Industry

Ijaz Hussain, Sadaf Ul Hassan, Zulfiqar Ali Khan, Matloob Ahmad, Tauqir A. Sherazi, Syed Ali Raza Naqvi

Natural enzymes perform pivotal role in all biological reactions in living things. But their practical operations are restricted due to difficulty in synthesis, reprocessing, cost, and easy denaturation. To combat these hurdles, blistering exertion is dedicated for improving these enzymes to other enzymes known “artificial enzymes.” The man-made enzymes, which possess enzyme mimicking properties, have fascinated researchers’ attentions. From last decade, nanozymes have attained tremendous progression. Nanomaterials-based enzyme elucidates expressive features like distinct preparative protocols, low cost, long duration for storage, and high stability towards environment than natural enzymes. This draft carries survey on 1) nanozymes literature, which is considerably explored by a diverse class of nanocomposites such as composites of halogens, carbon-based nanostructured materials etc.; 2) the recent progresses made in the fabrication of nanozymes for enzyme mimicking activity; 3) the mechanism of action, schemes to increase enzymatic activities, catalytic property and recent trends of using nanomaterials-based enzymes in the food industries.

Nanozymes, Nanoparticles, Enzymes, Food Processing, Food Industry

Published online , 28 pages

Citation: Ijaz Hussain, Sadaf Ul Hassan, Zulfiqar Ali Khan, Matloob Ahmad, Tauqir A. Sherazi, Syed Ali Raza Naqvi, Use of Nanomaterials-Based Enzymes in the Food Industry, Materials Research Foundations, Vol. 126, pp 89-116, 2022


Part of the book on Nanomaterial-Supported Enzymes

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