Cross-linked enzyme aggregates (CLEAs) constitute a novel class of immobilized enzymes with broad applications in the food and beverages processing industry. They are simple to prepare and have a significantly enhanced shelf life and operational stability compared to the corresponding free enzyme. They are easy to recover and reuse and completely stable towards leaching (desorption) of the enzyme in aqueous media.
Furthermore, they are food grade and hypoallergenic and have high productivities (kgs product per kg enzyme). Co-aggregation and cross-linking of two or more enzymes affords combi-CLEAs that are ideally suited for applications involving two or more enzymes. Finally, 'smart' magnetic CLEAs offer unique opportunities for applications, for example, in biosensor devices.
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