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Related Experiment Videos

Application of enzymes in food processing

J James1, B K Simpson

  • 1Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste-Anne de Bellevue, Quebec, Canada.

Critical Reviews in Food Science and Nutrition
|May 1, 1996
PubMed
Summary

Enzymes hold great potential for food improvement, but economic challenges hinder widespread adoption. Continued research and evolving technologies may unlock new enzyme applications for the food industry.

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Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Enzymology

Background:

  • Enzymes offer significant potential for enhancing food products and processes.
  • Current adoption is limited by economic factors, including yield optimization and protein recovery.
  • Societal shifts towards genetic engineering and alternative food sources may increase enzyme attractiveness.

Purpose of the Study:

  • To review the current state and future potential of enzyme applications in the food industry.
  • To identify barriers and opportunities for the commercial use of enzymes in food production.
  • To highlight ongoing research in enzyme improvement and novel enzyme development.

Main Methods:

  • Review of existing literature on enzyme applications in food.
  • Analysis of economic factors influencing enzyme use.
  • Discussion of technological advancements in enzyme engineering and production.

Main Results:

  • Economic viability remains a primary challenge for enzyme implementation.
  • Improvements in enzyme properties (thermostability, specificity, efficiency) are actively researched.
  • Development of new enzymes for hydrolysis, synthesis, and biocatalysis is ongoing.

Conclusions:

  • Further research and development are crucial to overcome economic hurdles.
  • Technological advancements and changing societal values could drive enzyme adoption.
  • An aggressive strategy is needed to realize the full benefits of enzymes in the food sector.

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