Explain any two properties of lipids. Define immobilized enzyme and give an example of its application in food industry.

The Liquids are :- A substance's particles can travel around each other while still in contact if they have enough energy to partially overcome intermolecular bonds. This is how liquid is described. Since the particles in a liquid are still in close proximity to one another, liquids have a distinct volume. However, a liquid has no fixed shape and takes on the shape of its container since the particles can move around each other quite freely.

The properties of liquids are:-

Energy:-Foods contain a variety of lipids, including oils, saturated fats, and other kinds. The body receives nine calories from every gramme consumed. Consuming more lipids than the body requires can cause fat storage and health issues including elevated cholesterol. This is especially true with saturated and hydrogenated fats.

Organic compound:- Foods contain a variety of lipids, including oils, saturated fats, and other kinds. The body receives nine calories from every gramme consumed. Consuming more lipids than the body requires can cause fat storage and health issues including elevated cholesterol. This is especially true with saturated and hydrogenated fats.

Immobilized enzyme in food industry :-

Explain any two properties of lipids. Define immobilized enzyme and give an example of its application in food industry.-Traditional food processing employs enzymes, which act as biocatalysts to quicken reactions. However, the operating instability, recovery, and reusability issues prevent their industrial applicability. Immobilization, or anchoring the enzymes in a water-insoluble inert substrate, is a method that can get around these limitations. They can be reused without purification and are more resistant to changes in the environment. Inhibitors are less likely to affect them negatively, and they show greater stability at different pH and temperature levels. Entrapment/microencapsulation, binding to a solid carrier, and cross-linking of enzymes are a few different strategies for enzyme immobilisation.

However, due to their high price, relatively few of them are commercialised. Amino acylase, which was used in the resolution of the racemic mixture of the d-l amino acid, was the first immobilised enzyme used in industry. Immobilized invertase, which is used to make high fructose corn syrup, and immobilised lipase, which is used to alter oil, are the other two successful immobilised enzymes. This method will be in high demand in the food business in the future and has the benefits of greater production, lower product recovery costs, and decreased costs. The numerous enzyme immobilisation techniques, the necessity of enzyme immobilisation, and its use in the food industries.

Explain any two properties of lipids. Define immobilized enzyme and give an example of its application in food industry.-Example:-The production of cheese, beer, and wine are only a few of the many traditional food processes that require enzymes. Enzymes do have many useful properties, but their vast industrial uses and lack of long-term operational stability and shelf life, as well as their laborious recovery and reuse, are frequently hindered. Enzyme immobilisation can typically be used to overcome these limitations. Immobilized enzymes are more durable and resistant to environmental changes than free enzymes in solution. More importantly, the heterogeneity of the immobilised enzyme systems enables continuous operation of enzymatic processes, repeated enzyme reuse, and simple recovery of both enzymes and products. The potential of immobilised enzymes in the food sector has received a lot of attention recently.

Explain any two properties of lipids. Define immobilized enzyme and give an example of its application in food industry.