3.4.23.25	saccharopepsin	food industry	the enzyme significantly affects the safety and quality of alcoholic drinks, especially the foam stability of beer	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme significantly reduces the viscosities and improves the yields of fruit juices from banana, plantain, papaya, pitaya and mango	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme significantly reduces the viscosity and increases the light transmittance of papaya pulp, and increases the recovery of the papaya extraction	
3.2.1.B26	Sulfolobus solfataricus beta-glycosidase	food industry	the enzyme suitable for hydrolysis of lactose at temperatures at 70-80°C	
3.2.1.B28	Pyrococcus furiosus beta-glycosidase	food industry	the enzyme suitable for hydrolysis of lactose at temperatures at 70-80°C	
2.4.1.5	dextransucrase	food industry	the enzyme synthesizes dextran and oligosaccharides, which act as prebiotics and are popularly used in such industries as food and medicine	
3.4.23.2	pepsin B	food industry	the enzyme's milk-clotting activity is used for cheese making. Mutant enzyme T218S serves as a milk coagulant that contributes to an optimal flavor development in mature cheese	
2.4.1.5	dextransucrase	food industry	the exopolysaccharides of Lactobacillus animalis TMW 1.971 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications	
2.4.1.5	dextransucrase	food industry	the exopolysaccharides of Lactobacillus curvatus TMW 1.624 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications	
2.4.1.5	dextransucrase	food industry	the exopolysaccharides of Lactobacillus reuteri TMW 1.106 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications	
3.2.1.54	cyclomaltodextrinase	food industry	the extremely thermostable enzyme might be of potential value in the production of isomaltooligosaccharides in the food industry	
3.5.1.1	asparaginase	food industry	the final level of acrylamide in biscuits and bread is decreased by about 81.6% and 94.2%, respectively, upon treatment with 10 U asnase per mg flour	
1.10.3.3	L-ascorbate oxidase	food industry	the food enzyme is intended to be used in baking processes and cereal-based processes. It does not raise safety concerns under the intended conditions of use	
3.4.22.1	cathepsin B	food industry	the gel strength of modori gel is increased by suppression of cathepsin B activity using CA-074. Cathepsin B may cause modori phenomenon. Therefore, our results suggest that natural cysteine protease inhibitor, such as oryzacystatin derived from rice may apply to surimi-based product processing of horse mackerel to improve the quality of thermal gels	
3.4.21.25	cucumisin	food industry	the high milk-clotting ability of religiosin C supports its use in the food industry	
3.2.1.B28	Pyrococcus furiosus beta-glycosidase	food industry	the hyperthermostable beta-glycosidase may be useful for food and pharmaceutical applications	
2.3.1.165	6-methylsalicylic-acid synthase	food industry	the identified genes can be used as a target for PCR-based methodologies to detect the fungi responsible for producing patulin in the foodstuffs	
3.2.1.B26	Sulfolobus solfataricus beta-glycosidase	food industry	the immobilized enzyme is useful for the hydrolysis of lactose in whey or milk by using a packed-bed enzyme reactor operated at 70°C	
3.2.1.B28	Pyrococcus furiosus beta-glycosidase	food industry	the immobilized enzyme is useful for the hydrolysis of lactose in whey or milk by using a packed-bed enzyme reactor operated at 70°C	
1.4.3.10	putrescine oxidase	food industry	the immobilized enzyme may be used as a sensor for analysis of beer samples	
3.4.22.32	Stem bromelain	food industry	the immobilized stem bromelain has productive biotechnological applications in wine-making	
4.2.2.3	mannuronate-specific alginate lyase	food industry	the KJ-2 polyMG-specific alginate lyase can be used in combination with other alginate lyases for a synergistic saccharification of alginate	
4.2.2.11	guluronate-specific alginate lyase	food industry	the KJ-2 polyMG-specific alginate lyase can be used in combination with other alginate lyases for a synergistic saccharification of alginate	
3.2.1.17	lysozyme	food industry	the LD50 value of lysozyme is 4530 mg/kg body weight. 90 days of marine low-temperature lysozyme treatment at three doses shows no significant difference on blood biochemistry and organ index in drug treatment groups compared to saline treatment group. Marine low-temperature lysozyme can be safely used at the dose of experiment applied in food industry and further clinical studies	
3.4.21.111	aqualysin 1	food industry	the level of protein extractable in sodium dodecyl sulfate containing medium under non-reducing conditions from wheat dough decreases upon heating to a lesser extent when aqualysin is used than in control experiments. The higher level is caused by the release by Aq1 of peptides from the repetitive gluten protein domains during baking. The resultant thermoset gluten network in bread crumb is mainly made up by protein from non-repetitive gluten domains	
3.2.1.1	alpha-amylase	food industry	the maltooligosaccharide forming endo-alpha-amylase is useful in bread making as an antistaling agent and it can be produced economically using low-cost sugarcane bagasse	
3.4.23.21	Rhizopuspepsin	food industry	the peptidase may function as an important alternative enzyme in milk clotting during the preparation of cheese	
3.4.23.49	omptin	food industry	the peptidase shows maximal milk clotting activity at 60-65 °C and maintenance of enzymatic activity above 80% in the presence of 20 mM CaCl2	
3.1.3.8	3-phytase	food industry	the phytase from Wickerhamomyces anomalus has adequate thermostability for its applicability as a food and feed additive, applicability of recombinant PPHY in dephytinization of wheat bread, overview	
3.2.1.15	endo-polygalacturonase	food industry	the polygalacturonase has a remarkable heat-tolerance, which makes it very attractive for industrial applications	
3.4.23.1	pepsin A	food industry	the porcine pepsin digests of cheese whey at a specific acidic pH have the potential to be used as natural food preservatives due to the presence of the three peptides with antibacterial activity against Bacillus subtilis (lactoferrin f(20-30) and beta-lactoglobulin f(14-22)) and Escherichia coli (beta-lactoglobulin f(82-103))	
3.2.1.142	limit dextrinase	food industry	the prediction of malt fermentability is achieved by both forward step-wise multi-linear regression and the partial least squares multivariate model development methods. Both methods produce similar identifications of the parameters predicting wort fermentability at similar levels of predictive power. Both models are substantially better at predicting fermentability than the traditional use of diastatic power on its own. Limit dextrinase thermostability is not a substantial predictor of fermentability, presumably due to its negative correlation with total limit dextrinase activity. The application of these insights in the malting and brewing industries is expected to result in substantial improvements in brewing consistency and enable more specific quality targets for barley breeder’s progeny selection cut-off limits to be more precisely defined	
1.14.18.1	tyrosinase	food industry	the presence of this enzyme has a large impact in the food industry because it is the main enzyme involved in the undesirable browning of fruits and vegetables during processing and storage	
3.2.1.37	xylan 1,4-beta-xylosidase	food industry	the pretreatment of rice straw with ammonia followed by beta-xylosidase hydrolysis by Weisella cibaria FB069 seems to be a promising method for xylooligosaccharide (prebiotic) production from rice straw	
3.4.15.6	cyanophycinase	food industry	the production of beta-dipeptides from cyanophycin by cyanophycinase is economically important, because di- and tripeptides are more efficiently utilized than intact proteins or free amino acids, have a greater nutritional value, and are better absorbed	
3.1.1.73	feruloyl esterase	food industry	The production of low-cost cell-wall-deconstructing enzymes on agro-industrial by-products could lead to the production of low-cost enzymes for use in the valorisation of food processing wastes.	
3.2.1.78	mannan endo-1,4-beta-mannosidase	food industry	the purified enzyme can be used in clarifying kiwi juice	
3.2.1.40	alpha-L-rhamnosidase	food industry	the purified enzyme has potential for enhancement of wine aroma	
3.2.1.78	mannan endo-1,4-beta-mannosidase	food industry	the purified enzyme is used to clarify some fruit juices like orange, grape fruit and apple juices	
3.1.3.8	3-phytase	food industry	the recombinant enzyme rSt-Phy is useful in dephytinization of tandoori and naan (unleavened flat Indian breads), and bread, liberating soluble inorganic phosphate that mitigates anti-nutrient effects of phytic acid	
4.1.1.15	glutamate decarboxylase	food industry	the recombinant Lactobacillus plantarum strain overexpressing the Lactobacillus plantarum enzyme can be used as a starter culture for direct incorporation into a food system during fermentation for production of GABA-rich products	
3.2.1.23	beta-galactosidase	food industry	the recombinant thermostable beta-galactosidase may be suitable for the hydrolysis of lactose in milk processing	
3.4.21.63	Oryzin	food industry	the salt tolerance of proteases secreted by Aspergillus oryzae 3.042 closely relates to the utilization of raw materials and the quality of soy sauce	
3.2.1.73	licheninase	food industry	the secretively produced beta-1,3-1,4-glucanase shows excellent thermostability up to 80°C and a wide pH range from pH 4 to pH 11 and has a potential in the food and animal feed applications	
4.1.1.15	glutamate decarboxylase	food industry	the specific inhibition of GAD activity or a reduction in the levels of free glutamate may prevent the growth of otherwise resistant GAD+ bacteria in foods where low pH and/or nisin is used as a preservative	
2.4.1.4	amylosucrase	food industry	the study investigates the differences in structural and physicochemical properties, especially contents of resistant starch, between native and acid-thinned waxy corn starches treated with amylosucrase from Neisseria polysaccharea. The enzyme exhibits similar catalytic efficiency for both forms of starch. The modified starches have higher proportions of long (DP > 33) and intermediate chains (DP 13-33), and X-ray diffraction showesa B-type crystalline structure for all modified starches. With increasing reaction time, the relative crystallinity and endothermic enthalpy of the modified starches gradually decreases, whereas the melting peak temperatures and resistant starch contents increases. Slight differences are observed in thermal parameters, relative crystallinity, and branch chain length distribution between the modified native and acid-thinned starches. The digestibility of the modified starches is not affected by acid hydrolysis pretreatment, but is affected by the percentage of intermediate and long chains	
2.4.1.236	flavanone 7-O-glucoside 2''-O-beta-L-rhamnosyltransferase	food industry	the study provides the basis for potentially improving the taste in citrus fruit through manipulation of the network by knocking-out 1,2-rhamnosyltransferase or by enhancing the expression of flavonoid-7-O-di-glucosyltransferases using genetic transformation	
3.2.1.73	licheninase	food industry	the thermostable enzyme can be useful in mashing at 72°C of brewing processes	
3.1.1.42	chlorogenate hydrolase	food industry	the treatment of the wheat dough with the recombinant enzyme causes a softening. The enzyme does not increase the specific bread volume, but improves dough handling. The enzyme may be effective to improve the taste and digestibility of coffee beverages	
3.1.1.20	tannase	food industry	the use of Lactobacillus plantarum tannase is an adequate alternative to the fungal tannases currently used in the food industry. Use of tannase may provide an efficient means for obtaining molecules with valuable activities from the degradation of complex tannins present in food and agricultural wastes	
3.2.1.11	dextranase	food industry	the use of the dextranase enzyme is the most efficient method for hydrolyzing the dextrans at sugar mills	
5.3.1.5	xylose isomerase	food industry	thermophilic xylose isomerase from Opuntia vulgaris can serve as a good alternate source of enzyme for use in the production of high fructose corn syrup	
2.4.1.25	4-alpha-glucanotransferase	food industry	thermostable 4-alpha-glucanotransferase from Thermus scotoductus is used for rice cake production	
2.4.1.25	4-alpha-glucanotransferase	food industry	TmalphaGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property	
3.2.1.15	endo-polygalacturonase	food industry	to preserve or improve rheological properties of tomato based products, the combination of 40°C and 400MPa represents an optimal condition to reduce tomato PG activity while maintaining sufficient pectinmethylesterase activity	
3.1.1.11	pectinesterase	food industry	total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof	
4.4.1.13	cysteine-S-conjugate beta-lyase	food industry	transformed wine yeast strain has a 10fold higher activity of cysteine-S-conjugate beta-lyase	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	transglucosidase (TGAN) in combination with maltogenic alpha-amylase and beta-amylase appears to be advantageous to modulate sweet potato starch properties. The treatment increases the alpha-1, 6 glycosidic linkage ratio and short chain proportions. Decrease in chain length, molecular weight and long chain proportions is noticed. The initial C-type starch polymorphic structure transforms to B-type structure along with decreased crystallinity. Solubility increases substantially with concomitant decrease in viscosity, gelatinization temperature and melting enthalpy. The outcome is believed to open new pathways for regulating the physicochemical properties of sweet potato starch especially by enzyme modification to the design and development of novel sweet potato starch based products	
2.3.2.13	protein-glutamine gamma-glutamyltransferase	food industry	transglutaminase MTG-TX can be used in food-related applications in salty environment, e.g. bacon or seafood	
2.1.1.159	theobromine synthase	food industry	treatment of endosperms with 0.05 mM salicylic acid leads to 11.8% increase in theobromine content. Caffeine shows an increase in both methyl jasmonate (14.4% increase) and salicylic acid (50 microM, 14.8% increase) treatments	
2.1.1.160	caffeine synthase	food industry	treatment of endosperms with 0.05 mM salicylic acid leads to 11.8% increase in theobromine content. Caffeine shows an increase in both methyl jasmonate (14.4% increase) and salicylic acid (50 microM, 14.8% increase) treatments	
3.4.23.1	pepsin A	food industry	treatment with pepsin at pH 4.0 results in lowering the (pseudo)peroxidase activity of metmyoglobin both at physiological pH and at meat pH, leading to strongly enhanced prooxidative effect of mildly proteolyzed metmyoglobin on lipid oxidation	
3.2.1.141	4-alpha-D-{(1->4)-alpha-D-glucano}trehalose trehalohydrolase	food industry	trehalose has many potential applications in biotechnology and the food industry due to its protective effect against environmental stress. Raising trehalose productivity can be achieved through homologous overexpression of maltooligosyltrehalose synthase and maltooligosyltrehalose trehalohydrolase. Overexpression of the treY gene and the treY/treZ synthetic operon significantly increases maltooligosyltrehalose synthase activity, the rate-limiting step, and improves the specific productivity and the final titer of trehalose. Furthermore, a strong decrease is noted in glycogen accumulation. Expression of galU/treY and galU/treYZ synthetic operons show a partial recovery in the intracellular glycogen levels and a significant improvement in both intra- and extracellular trehalose content	
4.1.1.25	tyrosine decarboxylase	food industry	tyrosine decarboxylase is expressed during wine fermentation	
3.5.1.75	urethanase	food industry	urethanase is useful to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine, strain CGMCC 5081 culture condition optimization for enzyme production in immobilized cells	
3.2.1.132	chitosanase	food industry	usage of strain TKU011 on the microbial reclamation of food processing wastes such as shrimp shell wastes for the production of chitosanase	
3.2.1.8	endo-1,4-beta-xylanase	food industry	use of enzyme as an additive in the bread making process leads to a decrease in firmness, stiffness and consistency, and improvements in specific volume and reducing sugar content	
3.2.1.58	glucan 1,3-beta-glucosidase	food industry	use of enzyme as antifungal agent against green and blue mold diseases, in citrus fruits. All tested isolates of Penicillium digitatum and Penicillium italicum are susceptible to panomycocin in vitro. Effective panomycocin concentrations for 50% growth inhibition for Penicillium digitatum and Penicillium italicum are 2 and 1 microg/ml, respectively. In tests on fruit, panomycocin at concentrations equal to the concentration required for complete inhibition in vitro protects lemon fruit from decay	
3.4.14.5	dipeptidyl-peptidase IV	food industry	use of enzyme for degradation of food-derived opiods from milk, soybean, wheat	
1.3.1.27	2-hexadecenal reductase	food industry	use of enzyme to improve beer quality by conversion of trans-2-nonenal, the major contributor to the cardboard-like taste of aged beer	
3.5.1.5	urease	food industry	use of recombinant acid urease for enzymatic degradation of urea in rice wine. Ethylcarbamate, a carcinogenic compound, is formed from urea and ethanol in rice wine, therefore enzymatic elimination of urea is always attractive	
3.4.23.40	Phytepsin	food industry	use of recombinant enzyme for manufacturing sheep, goat, and cow cheeses result in a higher cheese yield for all three types of cheese when compared with synthetic chymosin	
3.4.23.4	chymosin	food industry	used as milk coagulant in cheese preparation	
4.2.2.10	pectin lyase	food industry	used for apple juice clarification	
3.1.1.11	pectinesterase	food industry	used for juice clarification and gelation of frozen concentrates, destabilizing agent for pectin material in fruit juices and concentrates	
3.4.23.4	chymosin	food industry	used for the production of dairy products	
3.1.1.11	pectinesterase	food industry	used for various applications in fruit processing e.g. texture improvement of fruit pieces, juice extraction, concentration and clarification of fruit juices	
1.8.3.1	sulfite oxidase	food industry	useful for establishing biosensor systems for detection of sulfite in food and beverages considering the high sensitivity of biosensors and the increasing demand for such biosensor devices	
3.2.1.41	pullulanase	food industry	useful in starch industries. The addition of the enzyme in gelatinized rice and maize starches significantly increases the resistant starch type 3 yields (RS3). RS3 is of great importance for nutritionists and food industry, due to its reduced levels of plasma glucose and insulin, increased faecal bulk, and short-chain fatty acid production through fermentation in the large intestine	
3.2.1.60	glucan 1,4-alpha-maltotetraohydrolase	food industry	utilization of a maltotetraose-producing amylase as a whole wheat bread improver of the baking performance of whole-grain wheat flour, overview. Whole-grain bread dough prepared with the enzyme shows reduced water absorption and increased development time, while the dough stability is not affected. Also, the enzyme-treated samples exhibit lower Mixolab torque values than the control upon heating and cooling. The viscous characteristics of whole-grain bread dough become dominant with increasing levels of the enzyme. The enzyme delays the crumb firming of whole-grain wheat bread during a 7-d storage period and can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread	
3.2.1.8	endo-1,4-beta-xylanase	food industry	wheat flour-associated endoxylanases are not active during dough mixing but exert their main effect during the fermentation phase of bread making. Wheat flour-associated endoxylanases can alter part of the arabinoxylan in dough, thereby changing their functionality in bread making and potentially affecting dough and end product properties	
3.5.3.1	arginase	food industry	when milk casein is hydrolyzed at 37°C by using commercial digestive enzymes, pancreatin F and protease A, a significant accumulation of L-ornithine in the hydrolysate and the simultaneous disappearance of L-arginine is noted. Transient but distinct arginase activity, which is sufficiently high for L-ornithine production, is detected in the hydrolysate for a certain period during casein hydrolysis. Findings suggest that an inactive precursor of arginase is contaminated in pancreatin F and is proteolytically activated during the incubation	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	wild-type enzyme is not thermostable at low pH as encountered in recipes such as sourdough and rye dough, recombined variants increase thermal stability more than 10°C at pH 4.0-4.5, application test is performed with wheat flour dough at pH 5.5-5.9 and sourdough at pH 4.0-4.3 baked at 230°C for 22 min, firmness and elasticity tested at days 1, 3, and 7 after baking and vacuum packing	
3.5.1.75	urethanase	food industry	with good ethanol tolerance, the crude urethanase is able to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine without the change of flavor substance in wine	
3.2.1.40	alpha-L-rhamnosidase	food industry	with the enhanced thermostability, the mutant enzyme, K406R/K573R, has potentially broadened the applications of alpha-L-rhamnosidase in food processing industry	
4.4.1.14	1-aminocyclopropane-1-carboxylate synthase	food industry	wounding and pre-treatment with 1-methylcyclopropene promotes ethylene production by inducing expression of the ACC synthase, which accelerates persimmon fruit softening	
3.4.14.11	Xaa-Pro dipeptidyl-peptidase	food industry	X-prolyl dipeptidyl aminopeptidase PepX, EC 3.4.14.11, and the general aminopeptidase N, EC 3.4.11.2, exhibit a clear synergistic effect in casein hydrolysis studies. Here, the relative degree of hydrolysis is increased by approx. 132%	
3.2.1.131	xylan alpha-1,2-glucuronosidase	food industry	xylooligosaccharide derived from enzymatic hydrolysis of biopolymers is of considerable importance in preparing nutritional health oligosaccharides useful in food and pharmaceutical industries. To create added value products from hardwood xylan, xylanase (XynB) and alpha-glucuronidase (AguA) from Thermotoga maritima are co-produced in Escherichia coli through dual-promoter and bicistronic constructs	
3.2.1.8	endo-1,4-beta-xylanase	food industry	xylooligosaccharide derived from enzymatic hydrolysis of biopolymers is of considerable importance in preparing nutritional health oligosaccharides useful in food and pharmaceutical industries. To create added value products from hardwood xylan, xylanase (XynB) and alpha-glucuronidase (AguA) from Thermotoga maritima were co-produced in Escherichia coli through dual-promoter and bicistronic constructs	
5.3.1.5	xylose isomerase	food industry	xylose isomerase is widely used for production of glucose fructose syrup, a natural sweetener in dietary and preventive nutrition	
5.3.1.5	xylose isomerase	food industry	xylose isomerase isozyme T80 serves as potential alternate catalytic converter of glucose in the production of high-fructose corn syrup for the sweetener industry and for ethanol production	
3.4.22.67	zingipain	food industry	zingipain can hydrolyze the gelatin from fish skin to peptides with low average molecular weights (below 690 Da) more efficiently than that from pig skin, pig bone and bovine skin. All gelatin hydrolysates show higher antioxidative activities than non-hydrolysed gelatins. Fish skin gelatin hydrolysate obtained using ginger protease exhibits the highest degree of hydrolysis (13.08%) and antioxidant activity towards 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (97.21%) and lipid peroxidation (48.46%)