Biological membranes do not only occur as planar bilayer structures, but bilayers have also been shown to, depending onthe lipid composition, curve into intriguing 3D structures. Such curved lipid structures have come to use in many applications, such as in drug delivery, for protein encapsulation or crystallization. In particular so-called cubic phases consisting of curved lipid bilayers which separates two system of water channels, have been studies as they lend themselves to the entrapment of function proteins, like enzymes. Here we consider a particular type of cubic phase with a more flexible structure and larger water channels, namely so-called sponge phases. Our aim is to reveal how two key enzymes in food processing, Aspartic protease (34KDa), and beta-galactosidase (around 460KD) with the lipid matrix. This will help new means for controlling their stability and function.