University of Kirkuk Kirkuk University Journal for Agricultural Sciences (KUJAS) 2221-0482 16 3 2025 09 01 Catalytic Roles of Enzymes in Modern Food Processing and Preservation(Review Article). 254 261 189852 10.58928/ku25.16328 EN Darwin Hawar Mohammed Salahaddin University-Erbil 0009-0007-6790-6607 Amin Raof Pirdawd Salahaddin University-Erbil 0009-0004-6217-365X Sheraz Zuher Karem Salahaddin University-Erbil 0000-0002-6220-4880 Mohamed Abd Elmoniem Hasabala Food Science Department, Faculty of Agriculture (Saba – Basha), Alexandria University, Alexandria, Egypt 0009-0007-0549-5283 Journal Article 2025 07 14      This review examines the diverse applications of enzymes in modern food biotechnology, emphasizing their roles in enhancing quality, safety, functionality, and sustainability across multiple sectors. Carbohydrases improve dough rheology, gas retention, and nutritional value in bakery products. L-asparaginase mitigates acrylamide formation in heat-processed foods, while β-galactosidase supports lactose hydrolysis and galacto-oligosaccharide production in dairy systems. In beverages, pectinases and auxiliary enzymes enhance clarification, stability, and filtration efficiency. Redox enzymes such as glucose oxidase and lactoperoxidase extend shelf life through oxygen management and microbial control. Proteases optimize tenderness and gelation in meat and seafood, and lipases enable trans-fat-free lipid structuring via interesterification. Phytase enhances mineral bioavailability, and transglutaminase improves protein structuring in animal- and plant-based matrices. Advances in enzyme immobilization enable continuous processing, reduce waste, and support clean-label, sustainable manufacturing. Collectively, these biocatalytic strategies offer precision, efficiency, and adaptability, aligning technological innovation with nutritional and environmental objectives in the global food industry. https://kujas.uokirkuk.edu.iq/article_189852_9afee4adb98958cbf927a8bfe8bbca26.pdf