Siddikey Fahima, Jahan Md Istiakh, Hasan Md Toufik, Nishi Nusrat Jerin, Hasan S M Kamrul, Rahman Nahidur, Al Faik Md Azmain, Hossain Mohammad Afzal
Department of Food Engineering and Tea Technology Shahjalal University of Science and Technology Sylhet Bangladesh.
Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh.
Food Sci Nutr. 2025 Sep 17;13(9):e70927. doi: 10.1002/fsn3.70927. eCollection 2025 Sep.
Enzymes are protein-based biocatalysts that speed up biochemical reactions without affecting equilibrium, with microbial sources being the most efficient and cost-effective for large-scale production. Their dual roles as processing aids and inhibitors of spoilage make understanding their structure, function, and specific activity vital for both in vitro applications and food product development. While the development of recombinant DNA technology and the advancements achieved by microbes in food applications are more economically and practically advantageous, certain of these enzymes are plentiful enough in their natural sources to allow for large-scale synthesis. Enzymes find extensive use across many domains, including but not limited to agriculture, environment, paper and pulp, leather tanning, chemicals and pharmaceuticals, detergents, food and drink, and so on. In this review, we have focused on the molecular mechanisms of enzyme activity and the enzyme manufacturing process within the food industry. We also dedicate a section to various enzymes used in this sector, including amylase, lipase, proteases, cellulase, lactase, glucose oxidase, glucose isomerase, invertase, catalase, and rennet. Additionally, we have presented case studies showcasing the successful implementation of sustainable enzyme practices across different food sectors, highlighting both practical benefits and challenges. The review concludes with an outlook on future trends and research directions aimed at achieving greater safety and sustainability in enzyme technology within the food industry.
酶是基于蛋白质的生物催化剂，可加速生化反应而不影响平衡，微生物来源是大规模生产中最有效且最具成本效益的。它们作为加工助剂和腐败抑制剂的双重作用，使得了解其结构、功能和比活性对于体外应用和食品开发都至关重要。虽然重组DNA技术的发展以及微生物在食品应用中取得的进展在经济和实际应用方面更具优势，但其中某些酶在其天然来源中含量丰富，足以进行大规模合成。酶在许多领域都有广泛应用，包括但不限于农业、环境、造纸和纸浆、皮革鞣制、化工和制药、洗涤剂、食品和饮料等等。在本综述中，我们重点关注了食品工业中酶活性的分子机制和酶的制造过程。我们还专门介绍了该领域使用的各种酶，包括淀粉酶、脂肪酶、蛋白酶、纤维素酶、乳糖酶、葡萄糖氧化酶、葡萄糖异构酶、转化酶、过氧化氢酶和凝乳酶。此外，我们还展示了案例研究，展示了可持续酶实践在不同食品领域的成功实施，突出了实际效益和挑战。综述最后展望了未来趋势和研究方向，旨在实现食品工业中酶技术更高的安全性和可持续性。
