One of the main problems obstructed to the use of enzymes in industrial biotechnology is their improper stability under processing conditions. In the last decades, a lot of research has focused on the improvement of enzymes stability in the conditions in which they were to be used, and especially on thermal stability improvement. Long time ago different methods were suggested to enhance the enzyme stability. This review trying to explain the enzyme structure and the factors affecting its stability. also, tried to highlight and summarized most of these methods such as chemical modification, immobilization, and addition of various compounds. Also, give an overview of the recent progress in these methods.
Keywords: Enzyme; Chemicals; Bacillus; Aspergillus
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