Application of Enzyme Engineering Technology in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 525
Special Issue Editor
Interests: using enzyme engineering technology to improve the heat resistance of enzymes; enzymatic preparation of functional oligosaccharides and their activity; development and utilization of carbohydrate resources
Special Issue Information
Dear Colleagues,
Over the last few decades, biocatalysis as an effective alternative to chemical catalysts has been found to exhibit extremely superb biochemical functions and been widely applied in industries. An enzyme which meets the needs of industrial application, including high substrate specificity, high catalytic activity, and high thermal stability, is highly desirable. However, most enzymes own poor properties in terms of intolerance to changes in the surrounding environment, such as pH and heat, limiting commercial applications. Strategies have been investigated to enhance the catalytic activity and stability of enzymes, including mutagenesis (rational design, directed evolution, semi-rational design) and immobilization. We invite authors to contribute to this Special Issue with articles related to the application of enzyme engineering technology (mutagenesis, immobilization, or modification) to improve the properties of enzymes and their use in the food industry, including the enzymatic preparation of bioactive compounds, important food ingredients or functional foods, enzymatic modification of carbohydrate polymers, protein, lipids and other biomacromolecules, and many other aspects.
Dr. Jie Long
Guest Editor
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 engineering
- mutagenesis
- immobilization
- modification
- catalytic properties
- stability
- enzymatic preparation
- bioactive compounds
- food ingredients
- functional food
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