State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China.
J Agric Food Chem. 2024 Nov 13;72(45):24928-24943. doi: 10.1021/acs.jafc.4c08453. Epub 2024 Nov 4.
In the field of food processing, enzymes play a pivotal role in improving product quality and flavor, and extending shelf life. However, the exposure of traditional food enzymes to high temperatures during processing often leads to a decrease in activity or even inactivation, limiting the effectiveness of their application under high-temperature conditions. Therefore, the modification of thermostability and activity of enzymes to adapt to extreme conditions through protein engineering has become a key way to improve the efficiency and economic benefits of industrial production. Directed evolution and semirational design strategies in the laboratory have proven to be broadly applicable frameworks for biochemical researchers in the food field, including those who are beginners. In this review, we systematically summarize semirational design strategies and high-throughput screening strategies, and introduce some intuitive computer simulation software to improve the thermostability and enzyme activity of food enzymes. The application of these strategies and techniques provides a comprehensive guide for the optimization of food enzymes. In addition, the latest hot topics of genetically engineered food enzymes in the field of application are discussed.
在食品加工领域，酶在改善产品质量和风味以及延长保质期方面发挥着关键作用。然而，传统食品酶在加工过程中暴露于高温下往往会导致其活性降低甚至失活，限制了其在高温条件下的应用效果。因此，通过蛋白质工程对酶的热稳定性和活性进行修饰，以适应极端条件，已成为提高工业生产效率和经济效益的关键途径。在实验室中，定向进化和半理性设计策略已被证明是食品领域生化研究人员（包括初学者）广泛适用的框架。在这篇综述中，我们系统地总结了半理性设计策略和高通量筛选策略，并介绍了一些直观的计算机模拟软件，以提高食品酶的热稳定性和酶活性。这些策略和技术的应用为食品酶的优化提供了全面的指导。此外，还讨论了应用领域中基因工程食品酶的最新热点话题。
