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Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry
Shucan Mao1,2, Jiawen Jiang1,3, Ke Xiong1,3
1Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Foods (Basel, Switzerland)
|December 17, 2024
Summary
Enzyme preparation advancements enhance food quality, safety, and sustainability. Innovations in enzyme design, new sources, and applications like food processing and detection are key to industry upgrades.
Area of Science:
- Biotechnology
- Food Science
- Enzymology
Background:
- Enzyme preparation is crucial for various industrial applications.
- Recent advancements focus on improving enzyme stability, efficiency, and reusability.
Purpose of the Study:
- To review the latest progress in enzyme preparation technologies.
- To highlight the diverse applications of enzyme preparations in the food industry.
Main Methods:
- Directed evolution for enzyme improvement.
- Enzyme immobilization for enhanced reusability.
- Exploration of extremzymes and biomimetic enzymes.
Main Results:
- Directed evolution enhances enzyme stability and catalytic efficiency.
- Immobilization improves enzyme reusability and industrial applicability.
- Enzymes are effective in food processing, detection (allergens, pollutants, pesticides), and preservation.
Conclusions:
- Enzyme preparation significantly contributes to food quality, safety, and shelf-life extension.
- Future enzyme engineering will integrate AI and computational design for intelligent, multifunctional enzyme development.
- These advancements support sustainable development in the food industry and green chemistry.
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