Enzyme Technology in the Food Industry: Molecular Mechanisms, Applications, and Sustainable Innovations

Abstract

Enzymes are protein-based biocatalysts that speed up biochemical reactions without affecting equilibrium, with microbial sources being the most efficient and cost-effective for large-scale production. Their dual roles as processing aids and inhibitors of spoilage make understanding their structure, function, and specific activity vital for both in vitro applications and food product development. While the development of recombinant DNA technology and the advancements achieved by microbes in food applications are more economically and practically advantageous, certain of these enzymes are plentiful enough in their natural sources to allow for large-scale synthesis. Enzymes find extensive use across many domains, including but not limited to agriculture, environment, paper and pulp, leather