Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry
Shucan Mao,
Jiawen Jiang,
Ke Xiong
et al.
Abstract: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. … Show more
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