Current progress and prospects of enzyme technologies in future foods

Cuiping Pang; Xinxin Yin; Guoqiang Zhang; Song Liu; Jingwen Zhou; Jianghua Li; Guocheng Du

doi:10.1007/s43393-020-00008-6

Systems Microbiology and Biomanufacturing ›› 2020, Vol. 1 ›› Issue (1) : 24-32. DOI: 10.1007/s43393-020-00008-6

Review

Current progress and prospects of enzyme technologies in future foods

Cuiping Pang¹^,²^,⁴ ,
Xinxin Yin¹^,²^,⁴ ,
Guoqiang Zhang¹^,²^,⁴^,^c ,
Song Liu¹^,²^,⁴ ,
Jingwen Zhou¹^,²^,⁴ ,
Jianghua Li²^,⁴^,^f ,
Guocheng Du²^,³^,⁴

Author information +

History +

Abstract

Enzyme technologies are widely used in the food industry due to their advantages of high efficiency, specificity, and safety. Recently, “future foods” is emerging as a new research hotspot with healthier foods that are more nutritious, delicious, and sustainable; however, these foods still have problems with texture, nutrition, and flavor. Advances in enzyme technology have enabled the development of new tools and approaches to better manipulate food textures and nutritional aspects. In this review, we summarize enzyme technology applications in future food production, focusing on food texture, safety, and flavors. Furthermore, we discuss the prospects of enzyme-based technologies for future food production, including the modification of enzyme activities, the development of suitable food-grade hosts for enzyme production, and the optimization synergistic multi-enzyme systems.

Cite this article

EndNote

Ris (Procite)

Bibtex

Download citation ▾

Cuiping Pang, Xinxin Yin, Guoqiang Zhang, Song Liu, Jingwen Zhou, Jianghua Li, Guocheng Du. Current progress and prospects of enzyme technologies in future foods. Systems Microbiology and Biomanufacturing, 2020, 1(1): 24‒32 https://doi.org/10.1007/s43393-020-00008-6