Enzymatic Technologies for the Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 482

Special Issue Editors


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Guest Editor
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
Interests: enzyme engineering; synthetic biology
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
College of Food Science & Technology, Nanjing Agricultural University, Nanjing, China
Interests: industrial enzyme and microbial fermentation; degradable film engineering; molecular biological processing of food

Special Issue Information

Dear Colleagues,

Within the booming food biotechnology industry, enzymes are crucial for improving the structure of food products. New developments in biotech have transformed enzyme technologies to meet the food industry's changing demands. There has been a strong push for innovation in enzyme discovery and the creation of customized enzymes for food applications. Modern enzyme informatics tools help us design enzyme structures and understand their reaction mechanisms through simulations. The combination of enzyme informatics and high-throughput technologies also further boosts the compatibility of the biotransformers used in catalytic reactions.

This Special Issue aims to explore the latest frontiers in enzyme technology, showcasing how it endows biocatalysts with diverse functions and generates new opportunities in the food biotechnology sector.

Prof. Dr. Guoqiang Zhang
Prof. Dr. Chong Zhang
Guest Editors

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Keywords

  • enzyme engineering
  • food biotechnology
  • food engineering
  • food microbiology
  • synthetic biology

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Published Papers (1 paper)

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Research

17 pages, 3489 KiB  
Article
Step Enzymatic Hydrolysis and In Silico Screening-Assisted Preparation of Bioactive Peptides from Abalone
by Kanzhen Liu, Cuiping Pang, Qinghua Li, Jianghua Li, Guocheng Du and Guoqiang Zhang
Foods 2025, 14(7), 1209; https://doi.org/10.3390/foods14071209 - 29 Mar 2025
Viewed by 285
Abstract
Bioactive components of abalone and other marine organisms have attracted significant attention owing to their functional performance. The development of peptides with bioactivity like angiotensin-converting enzyme inhibitory (ACEi) and antioxidant properties is of great significance for chronic disease management and drug discovery. In [...] Read more.
Bioactive components of abalone and other marine organisms have attracted significant attention owing to their functional performance. The development of peptides with bioactivity like angiotensin-converting enzyme inhibitory (ACEi) and antioxidant properties is of great significance for chronic disease management and drug discovery. In this study, according to the issues of low utilization rate and bioactive content from the hydrolysate of abalone, single-factor and orthogonal experiments were designed to improve the utilization rate of abalone protein, and step hydrolysis with specific proteases was used to improve the overall biological activity of the hydrolysate. A total of 1937 peptide sequences were obtained from the highly bioactive components after separation and peptidomic analysis. Through virtual screening and molecular docking, 14 peptides exhibiting ACEi activity were identified and synthesized for experimental verification, with IC50 values ranging from 0.05 to 0.54 mg/mL. Notably, nine of these peptides were powerful antioxidants. The developed step enzymatic hydrolysis and in silico screening-assisted preparation also provided a feasible and efficient method for exploring more bioactive peptides from diverse biomasses. Full article
(This article belongs to the Special Issue Enzymatic Technologies for the Food Industry)
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