Mao Shucan, Jiang Jiawen, Xiong Ke, Chen Yiqiang, Yao Yuyang, Liu Linchang, Liu Hanbing, Li Xiang
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Foods. 2024 Nov 28;13(23):3846. doi: 10.3390/foods13233846.
This review summarizes the latest progress in enzyme preparation, including enzyme design and modification technology, exploration of new enzyme sources, and application of enzyme preparation in food processing, detection, and preservation. The directed evolution technology improved the stability and catalytic efficiency of enzymes, while enzyme immobilization technology enhanced reusability and industrial applicability. Extremozymes and biomimetic enzymes exhibit excellent performance under harsh conditions. In food processing, enzyme preparation can improve food quality and flavor. In food detection, enzymes combined with immune detection and biosensors realize rapid detection of allergens, pollutants, and pesticide residues. In food preservation, enzymes enhance food quality by extending shelf life and inhibiting microbial growth. In the future, enzyme engineering will be combined with computer-aided design, artificial intelligence, and new material technology to promote intelligent enzyme design and multifunctional enzyme preparation development and help the technological upgrading and sustainable development of the food industry and green chemistry.
本综述总结了酶制剂的最新进展，包括酶设计与修饰技术、新酶源探索以及酶制剂在食品加工、检测和保鲜中的应用。定向进化技术提高了酶的稳定性和催化效率，而酶固定化技术增强了酶的可重复使用性和工业适用性。极端酶和仿生酶在苛刻条件下表现出优异性能。在食品加工中，酶制剂可改善食品品质和风味。在食品检测中，酶与免疫检测和生物传感器相结合可实现对过敏原、污染物和农药残留的快速检测。在食品保鲜中，酶通过延长保质期和抑制微生物生长来提高食品品质。未来，酶工程将与计算机辅助设计、人工智能和新材料技术相结合，以促进智能酶设计和多功能酶制剂的开发，并助力食品工业和绿色化学的技术升级与可持续发展。
