“…Capping agents may improve enzyme stability, shield enzymes from undesired interactions, and prolong shelf-life [ 23 , 25 , 26 ]. Such shielding effects rely on the physicochemical properties of the capping agents, such as the hydrophilicity, chain length, and architecture [ 25 , 26 , 27 , 28 , 29 ]. Capping agents can be categorized broadly as natural or synthetic surfactants, small ligands, polymers, dendrimers, cyclodextrins, or polysaccharides [ 3 , 27 , 30 ].…”