Authors
1
Salahaddin University-Erbil
2
Food Science Department, Faculty of Agriculture (Saba – Basha), Alexandria University, Alexandria, Egypt
,
Document Type : Review Paper
Abstract
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.
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