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Current Opinion in Food Science
Vol. 19, 2018, Pages: 30-35

Enzymes in food bioprocessing novel food enzymes, applications, and related techniques

Yi Zhang, Shudong He, Benjamin K Simpson

Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.

Abstract

There are new enzyme-related techniques emerging to better suit the diverse food processing environments and meet the development of new food products. Novel or improved enzymes including proteases, glycoside hydrolases, lipases and transglutaminases, and so on, with unique properties such as high activity at cold temperatures or thermal stability have been developed. To discover these specialty enzymes, metagenomics, recombinant DNA, and protein engineering techniques have become popular and key tools. Enzymatic processing is developed for new food applications such as nutrient-dense foods production, texture improved food products, bioactive compounds extraction, and reduction of safety risks foods. Innovative enzyme inactivation strategies and enzyme immobilization methods are emerging. In conclusion, the trend in this field is to make enzymes more specific, stable and efficient, and easily controlled for foods production.

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