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Enzymes' Chemistry in Food
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Enzymes' Chemistry in Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (28 August 2024) | Viewed by 7437

Special Issue Editors

Dr. Guozhong Zhao

E-Mail Website
Guest Editor
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: enzymes; food bioengineering; fermentation
Dr. Xianli Gao

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Interests: screening and modification of extreme microorganisms and enzymes; structure and function of enzyme; controlled enzymolysis technology; fermentation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Enzymes have been used since ancient times for food production. Enzymes are essential in food processing and manufacture, such as to tenderize meat, to produce dextrose, to clarify wine, to break up materials during fermentation, etc. Enzymes can modify and improve the functional, nutritional, and sensory properties of ingredients and products. Enzymes have found widespread applications in the processing and production of all kinds of food products. Some effects of naturally occurring enzymes are often undesirable, for example, the browning reactions in fruits and vegetables by polyphenol oxidases. Control methods are needed for further development.

Microbial enzymes are receiving more attention owing to their catalytic activity, specificity, stability, and cost-effectiveness. Microbial enzymes which can be produced through fermentation techniques play a major role in food industries.  Enzymes such as proteases, lipases or xylanases have wide applications in food sectors.

For these reasons, this Special Issue of Foods is focused on enzymes’ chemistry in food due to their highly efficient catalytic property and wide application in food industries.

Dr. Guozhong Zhao
Dr. Xianli Gao
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • enzyme
  • microbial enzyme
  • immobilized enzyme
  • fermentation
  • enzymolysis
  • enzyme chemistry
  • enzyme application

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Published Papers (2 papers)

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14 pages, 3381 KiB  
Article
Mass Transfer Resistance and Reaction Rate Kinetics for Carbohydrate Digestion with Cell Wall Degradation by Cellulase
by Yongmei Sun, Shu Cheng, Jingying Cheng and Timothy A. G. Langrish
Foods 2024, 13(18), 2881; https://doi.org/10.3390/foods13182881 - 11 Sep 2024
Viewed by 1600
Abstract
This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-transfer resistance, so that the starch granules are released [...] Read more.
This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-transfer resistance, so that the starch granules are released and hydrolysed by amylase, increasing the starch hydrolysis rates, as a technique for measuring the internal mass-transfer resistance of cell walls. The estimated internal mass-transfer resistances for granular starch hydrolysis in a beaker and stirrer system for simulating the food digestion range from 2.2 × 107 m−1 s at a stirrer speed of 100 rpm to 6.6 × 107 m−1 s at 200 rpm. The reaction rate constants for cellulase-treated starch are about three to eight times as great as those for starch powder. The beaker and stirrer system provides an in vitro model to quantitatively understand external mass-transfer resistance and compare mass-transfer and reaction rate kinetics in starch hydrolysis during food digestion. Particle size analysis indicates that starch cell wall degradation reduces starch granule adhesion (compared with soaked starch samples), though the primary particle sizes are similar, and increases the interfacial surface area, reducing internal mass-transfer resistance and overall mass-transfer resistance. Dimensional analysis (such as the Damköhler numbers, Da, 0.3–0.5) from this in vitro system shows that mass-transfer rates are greater than reaction rates. At the same time, SEM (scanning electron microscopy) images of starch particles indicate significant morphology changes due to the cell wall degradation. Full article
(This article belongs to the Special Issue Enzymes' Chemistry in Food)
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Review

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26 pages, 1769 KiB  
Review
Application of Immobilized Enzymes in Juice Clarification
by Feng Wang, Hui Xu, Miaomiao Wang, Xiaolei Yu, Yi Cui, Ling Xu, Anzhou Ma, Zhongyang Ding, Shuhao Huo, Bin Zou and Jingya Qian
Foods 2023, 12(23), 4258; https://doi.org/10.3390/foods12234258 - 24 Nov 2023
Cited by 17 | Viewed by 5175
Abstract
Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization [...] Read more.
Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization methods are adopted for different enzymes to accommodate their different characteristics. This article systematically reviews the methods of enzyme immobilization and the use of immobilized supports in juice clarification. In addition, the mechanisms and effects of clarification with immobilized pectinase, immobilized laccase, and immobilized xylanase in fruit juice are elaborated upon. Furthermore, suggestions and prospects are provided for future studies in this area. Full article
(This article belongs to the Special Issue Enzymes' Chemistry in Food)
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