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Abstract
The use of enzymes for technical applications has become increasingly important in different areas of biotechnology such as the food or pharmaceutical industries. Various processes have been developed using soluble or immobilized enzymes mainly in aqueous reaction phases. However, the catalytic activity of enzymes not only in water, but also in other solvents was first investigated at the beginning of the century (Bourquelot, E. and Bridel, M., 1911). Apart from water as the exclusive solvent and reaction phase, many kinds of solvent systems for enzymatic reactions became the subject of intensive research over the last 10-15 years (Buckland, Dunnill and Lilly, 1975; Klibanov, Samokhin, Martinek and Berezin, 1977; Nakanishi and Matsuno, 1986; Chen and Sih, 1989; Klibanov, 1990; Blanch, 1992; Carrea et al., 1992).
