抄録
Enzymes are indispensable in food processing. Enzyme products are applied in food manufacturing for purposes including (1) modification of flavor and texture, (2) improvement in preservation stability, (3) streamlined manufacturing, and (4) addition of health function.
Enzymes, which are proteins produced by living organisms, are catalysts that speed up various biochemical reactions. Enzymes have very high substrate specificity, and enzymatic reactions are dependent on substrate concentrations, temperature, pH, inhibitory agents, and other conditions. Therefore, it is necessary to identify optimal reaction conditions for efficient enzymatic reactions. In other words, the amount of enzymatic reaction can be controlled by changing these conditions.
Enzymatic reactions, compared with other chemical reactions, have advantages on the following points: (1) no side reactions occur, (2) many enzymes react under mild conditions (temperature, pressure, and pH), and (3) continuous operation is possible by enzyme immobilization. Additionally, clean labels can be achieved because enzymes do not have to be indicated on the labels when the enzymes are deactivated.
In the current feature articles, industry professionals, who are active at the forefront, will explain the current state-of-the-art development of enzyme products and their applications in the food industry, as well as enzymes that are expected to be utilized in the future.
