Protein aggregation is implicated in diverse biochemical phenomena which include formation of inclusion bodies and amyloids. In recent years, inclusion bodies of many enzymes have been found to be catalytically active. Enzyme precipitates and their crystalline aggregates have found extensive applications in Biocatalysis in low water media. Protein aggregates also play a useful role in processed food. Enzymes are incorporated in detergents in the form of granulates. This review also looks at the various techniques which are used for characterizing protein aggregates.
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