4.1.2.47	(S)-hydroxynitrile lyase	food industry	root-specific expression of cassava HNL not only increases total root protein levels 3fold approaching the target values for a nutritionally balanced meal but accelerates cyanogenesis during food processing resulting in a safer and more nutritious food product	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	involved in the synthesis of highly-branched cyclic dextrin, a dextrin food ingredient	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	production of food ingredients	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	starch processiong to synthesize a food ingredient, highly branched cyclic dextrin	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is signifi cantly increased in the product of Bacillus cereus	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Phaseolus vulgaris	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	addition of RmGBE to wheat bread results in a 26% increase in specific volume and a 38% decrease in crumb firmness in comparison with the control. Besides, the retrogradation of bread is significantly retarded along with the enzyme reaction. These properties make RmGBE highly useful in the food and starch industries	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	addition of enzyme to wheat bread increases specific volume and decreases crumb firmness during bread storage. In addition, the enzyme can significantly retard the retrogradation and improve the quality of bread	
2.4.1.18	1,4-alpha-glucan branching enzyme	food industry	enzyme treatment reduces the rate of starch retrogradation	
4.4.1.14	1-aminocyclopropane-1-carboxylate synthase	food industry	1-aminocyclopropane-1-carboxylate synthase is the rate-limiting enzyme in ethylene biosynthesises, ethylene biosynthesis in ripening banana fruit is controlled differently in the pulp tissue and in the peel tissue, treatment with 1-methylcyclopropene, an ethylene action inhibitor, either induces or prevents 1-aminocyclopropane-1-carboxylate (ACC) synthase activity	
4.4.1.14	1-aminocyclopropane-1-carboxylate synthase	food industry	chilling stress induces increased ethylene production, O2 – is involved in the chilling induced increases in ACS activity, but not H2O2	
4.4.1.14	1-aminocyclopropane-1-carboxylate synthase	food industry	due to increased ACC synthesis treatment with 0.5 ml/l of ethylene for 12 h accelerates ripening of the fruits, fruits are edible 3 days after treatment, compared to 6-7 days for untreated mangoes	
4.4.1.14	1-aminocyclopropane-1-carboxylate synthase	food industry	silencing of the ACACS2 gene using genetic engineering techniques can be used to control natural flowering in commercial situations	
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	
2.5.1.32	15-cis-phytoene synthase	food industry	developement nutritional plants enriched with carotenoids	
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	
2.3.3.13	2-isopropylmalate synthase	food industry	in mutant strain T25 with L-leucine accumulation, a hetero allelic mutation in the LEU4 gene encoding the Gly516Ser variant alpha-isopropylmalate synthase is found. alpha-Isopropylmalate synthase activity of the Gly516Ser variant is less sensitive to feedback inhibition by L-leucine, leading to intracellular L-leucine accumulation. In a laboratory-scale test, awamori (a distilled alcoholic beverage made from steamed rice,) brewed with strain T25 shows higher concentrations of isoamyl alcohol and isoamyl acetate than that brewed with strain HC02-5-2. Such a combinatorial approach to yeast isolation, with whole genome analysis and metabolism-focused breeding, has the potentials to vary the quality of alcoholic beverages	
1.1.1.149	20alpha-hydroxysteroid dehydrogenase	food industry	the enzyme can alter glucocorticoid metabolism in the gut and thereby serves as potential probiotics for the management of androgen-dependent diseases	
1.1.1.102	3-dehydrosphinganine reductase	food industry	naturally occuring missense mutation A175T is linked to animals with bovine spinal muscular atrophy. Protein exhibits no detectable in vitro catalytic activity, but the mutated gene complements the growth defect of a homologous yeast knock-out strain as well as the healthy variant	
3.1.3.8	3-phytase	food industry	Pediococcus pentosaceus strains KTU05-9 and KTU05-8 are recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread	
3.1.3.8	3-phytase	food industry	the constructed engineered Lactobacillus casei strain is applied as starter in a bread making process using whole-grain flour. Lactobacillus casei develops in sourdoughs by fermenting the existing carbohydrates giving place to an acidification. In this food model system the contribution of Lactobacillus casei strains expressing phytases to phytate hydrolysis is low, and the phytate degradation is mainly produced by activation of the cereal endogenous phytase as a consequence of the drop in pH. Capacity of lactobacilli to be modified in order to produce enzymes with relevance in food technology processes	
3.1.3.8	3-phytase	food industry	the enzyme can be applied in dephytinizing animal feeds, and the baking industry. Effect of phytase supplementation in different doses on bread characteristics, overview	
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	
3.1.3.8	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	
2.4.1.B34	4,6-alpha-glucanotransferase	food industry	during the process of cooking wheat, semicrystallized chains of raw starch are hydrated into an amorphous form. After they have cooled for a sufficiently long period, linear molecules, amylose, and linear parts of amylopectin molecules expel water and rearrange into a more crystalline structure. This recrystallization, called retrogradation, often leads to the formation of hard and digestive enzyme-inaccessible textures in some wheat-based foods, resulting in poor sensory quality, short shelf life, and low consumer acceptance. After the GtfB-modified wheat starches are gelatinized and stored at 4°C for 1-2 weeks, their endothermic enthalpies are significantly lower than that of the control sample, indicating low retrogradation rates	
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	
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	
2.4.1.25	4-alpha-glucanotransferase	food industry	the disproportionating enzyme 4alphaGTase, is used to modify the structural properties of rice starch to produce a suitable fat substitute in reduced-fat mayonnaise. The mayonnaise fat is partially substituted with the 4alphaGTase-treated starch paste at levels up to 50% in combination with xanthan gum. All mayonnaises exhibit shear thinning behavior and yield stress. Viscoelastic properties of mayonnaise are altered, and the mayonnaises exhibited weak gel-like properties. The magnitude of elastic and loss moduli is also affected by 4alphaGTase-treated starch concentration and presence of xanthan gum, microstructure, method, overview	
4.3.3.7	4-hydroxy-tetrahydrodipicolinate synthase	food industry	L-lysine, one of the essential amino acids required for nutrition in animals and humans, is widely used in the food industry, medical industry, etc. L-lysine has been mainly produced by microbial fermentation employing mutant strains of bacteria. An L-lysine high-yielding strain is developed by modification of aspartokinase III and dihydrodipicolinate synthetase	
3.1.3.26	4-phytase	food industry	Pediococcus pentosaceus strains KTU05-9 and KTU05-8 are recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread	
3.1.3.26	4-phytase	food industry	the constructed engineered Lactobacillus casei strain is applied as starter in a bread making process using whole-grain flour. Lactobacillus casei develops in sourdoughs by fermenting the existing carbohydrates giving place to an acidification. In this food model system the contribution of Lactobacillus casei strains expressing phytases to phytate hydrolysis is low, and the phytate degradation is mainly produced by activation of the cereal endogenous phytase as a consequence of the drop in pH. Capacity of lactobacilli to be modified in order to produce enzymes with relevance in food technology processes	
3.1.3.26	4-phytase	food industry	the enzyme can be applied in dephytinizing animal feeds, and the baking industry. Effect of phytase supplementation in different doses on bread characteristics, overview	
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	
3.4.22.14	actinidain	food industry	actinidin is used as a beef tenderizer, use of actinidin-tenderized beef significantly improves emulsion stability, texture, and organoleptic properties of the sausage product	
3.4.22.14	actinidain	food industry	actinidin, particularly at level 20 unit/g of skin, can be used to improve the yield and properties of gelatin from bovine skin	
3.4.22.14	actinidain	food industry	the enzyme can be used in meat tenderisation	
1.14.19.47	acyl-lipid (9-3)-desaturase	food industry	product yields are markedly enhanced by codon optimization of the Pythium gene. The redundancy in substrate utilization of the enzyme the codon-optimized gene can be exploited as potential genetic tool for production of nutritionally important polyunsaturated fatty acids by reconstituting fatty acid profile in biological systems of commercial interest through n-3 or n-6 pathway	
3.5.4.2	adenine deaminase	food industry	in beer samples treated with adenine deaminase and guanine deaminase, the adenine concentration in beer drops 66-67% and guanine concentration in beer drops from 68.8 microM to a minimal amount	
3.5.3.12	agmatine deiminase	food industry	development of a multiplex PCR method for the simultaneous detection of four genes involved in the production of histamine, i.e. histidine decarboxylase hdc, tyramine, i.e.tyrosine decarboxylase tyrdc, and putrescine, via either ornithine decarboxylase odc, or agmatine deiminase agdi. A collection of 810 lactic acid bacteria strains isolated from wine and cider was screened. The most frequent gene corresponds to the agdi gene detected in 112 strains, 14% of all lactic acid bacteria strains, of 10 different lactic acid bacteria species	
2.3.1.84	alcohol O-acetyltransferase	food industry	after 5 days of fermentation, the concentrations of ethyl acetate, isoamyl acetate, and isobutyl acetate in yellow rice wines fermented with yeasts overexpressing isoform ATF2 increase to 137.79 mg/L (an approximate 4.9fold increase relative to the parent cell), 26.68 mg/L, and 7.60 mg/L, respectively	
3.1.3.1	alkaline phosphatase	food industry	quantification of alkaline phosphatase by using a monoclonal antibody-based immunoassay immunoassay is appropriate for determining mild time/temperature treatment of milk and for the control of milk pasteurization	
3.1.3.1	alkaline phosphatase	food industry	marker for milk pasteurization	
3.2.1.1	alpha-amylase	food industry	starch has a protective effect on thermal stability of honey amylase. Therefore, it might be critical to process or control the amylase in honey before incorporation into starch-containing foods to aid in the preservation of starch functionality	
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	
3.2.1.1	alpha-amylase	food industry	important industrial enzyme in brewing and alcohol production	
2.7.9.4	alpha-glucan, water dikinase	food industry	rice starch contains only low concentrations of starch bound phosphate monoesters, which limits its usage in various industrial processes. Six stable individual transgenic lines with hyper-phosphorylated starch are produced by the overexpression of the StGWD1 in rice (Oryza sativa japonica cv. Zhonghua 11). The transgenic lines have 9fold and double higher Glc-6-P and Glc-3-P, respectively and increased amylose content. The starch granules display only minor morphological alterations, notably the presence of surface pores and moderately distorted edges and surfaces. The novel starch introduces unique combinations of functionality for rice starch, such as reduced gelatinization temperature, decreased pasting viscosity, increased gel formation capacity and increased gel hardness	
3.2.1.51	alpha-L-fucosidase	food industry	the enzyme catalyse the transglycosylation reaction leading to production of fucosylated human milk oligosaccharides	
3.2.1.40	alpha-L-rhamnosidase	food industry	alpha-L-rhamnosidase is an important enzyme with applications in the food industries because it can release terminal L-rhamnose residues from various natural products. The D594Q and G827K/D594Q mutant enzymes are more suitable for the industrial processes of isoquercitrin preparation than the wild-type enzyme	
3.2.1.40	alpha-L-rhamnosidase	food industry	Aspergillus terreus alpha-L-rhamnosidase specifically hydrolyses the glycosidic linkage of dulcoside A (the bitterest compounds in steviol glycoside mixtures), and converts it to rubusoside. During a 12 h biotransformation, the dulcoside A from crude leaf extracts is completely converted by recombinant alpha-L-rhamnosidase from Aspergillus terreus into rubusoside. This process offers a promising approach for reducing the bitterness of steviol glycoside mixtures	
3.2.1.40	alpha-L-rhamnosidase	food industry	efficient and cost-effective enzymatic production method for preparation of the high-valued natural sweetener trilobatin is developed by the combination of hydrogenation and enzymatic hydrolysis reactions with alpha-L-rhamnosidase as the catalyst in aqueous medium. This technology is adopting the cheap and largely available citrus flavanone naringin as the starting material for trilobatin synthesis, and the present enzymatic technology is possibly utilised by commercial for scale-up production. The production is a straightforward two-step process, in which naringin is hydrogenated into naringin dihydrochalcone and followed by removal of the rhamnosyl group of naringin dihydrochalcone by enzymatic hydrolysis using immobilised alpha-L-rhamnosidase as the catalyst. Under optimised conditions, an overall yield of 96% is achieved with a very low loading of alpha-L-rhamnosidase catalyst at 60 °C in a neutral aqueous buffer solution within 2 h. The immobilised alpha-L-rhamnosidase catalyst can be recycled for 10 reactions (90% yield retained)	
3.2.1.40	alpha-L-rhamnosidase	food industry	the characteristics (good thermostability, wide range of pH-stability with the optimum pH of 5.0 and temperature of 60°C, not greatly affected by representative metal ions, excellent tolerance abilities against glucose and ethanol) of the enzyme suggest that it should be considered a potential new biocatalyst for food and drug industrial applications	
3.2.1.40	alpha-L-rhamnosidase	food industry	the enzyme can efficiently remove naringin from pomelo juice without changing its aroma. It is desirable for debittering citrus juice thereby improving the quality of juice	
3.2.1.40	alpha-L-rhamnosidase	food industry	the enzyme can remove the bitter taste of naringin from citrus juices. Improvement of thermostabilty can promote the practical value of the enzyme in citrus juice processing	
3.2.1.40	alpha-L-rhamnosidase	food industry	the enzyme exhibits transglycosylating activity, which can synthesise rhamnosyl mannitol through the reactions of transglycosylation with inexpensive rhamnose as the glycosyl donor. The enzyme has potential value for glycoside synthesis in the food industry	
3.2.1.40	alpha-L-rhamnosidase	food industry	the enzyme is used to enhance wine aromas or to debitter citrus juices by releasing L-rhamnose	
3.2.1.40	alpha-L-rhamnosidase	food industry	the purified enzyme has potential for enhancement of wine aroma	
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	
2.6.1.B3	aminopentol:pyruvate aminotransferase FumI	food industry	enzymatic detoxification of fumonisins in animal feed and potentially also in foodstuffs intended for human consumption, improvement of food and feed safety	
3.5.4.6	AMP deaminase	food industry	noting the use of the enzyme from Aspergillus oryzae in food intended for human consumption and potential presence at trace levels in finished goods, a series of safety studies including an in vitro Ames test and chromosome aberration assay with Chinese hamster lung fibroblasts are conducted along with a 90-day oral toxicity study in rats. AMP deaminase shows no evidence of genotoxicity in the in vitro tests. Following gavage administration of Sprague-Dawley rats at dosages of 19.8, 198.4, or 1984 mg total organic solids (TOS)/kg body weight (bw)/day for 90 days, no adverse effects on body weight gain, food consumption, hematology, clinical chemistry, urinalysis, ophthalmological and histopathological examinations are observed. The no-observed-adverse-effect level is considered to be 1984 mg TOS/kg bw/day, the highest dose tested. Results of the genotoxicity studies and subchronic rat study support the safe use of AMP deaminase produced from Aspergillus oryzae in food production	
3.5.4.6	AMP deaminase	food industry	production of 5'-IMP as food additives and pharmaceutical intermediate, important enzyme for the food industry	
2.7.4.33	AMP-polyphosphate phosphotransferase	food industry	AMP is known to have potential for use as a reliable indicator in hygiene monitoring, the development of a sensitive method for detecting AMP, by using polyphosphate-AMP phosphotransferase and adenylate kinase in conjugation with firefly luciferase, is useful to detect food samples with high sensitivity	
2.4.1.4	amylosucrase	food industry	amylosucrase has great potential in the biotechnology and food industries, due to its multifunctional enzyme activities. It can synthesize alpha-1,4-glucans, like amylose, from sucrose as a sole substrate. It can also utilize various other molecules as acceptors. In addition, amylosucrase produces sucrose isomers such as turanose and trehalulose. It also efficiently synthesizes modified starch with increased ratios of slow digestive starch and resistant starch, and glucosylated functional compounds with increased water solubility and stability. It produces turnaose more efficiently than other carbohydrate-active enzymes. Amylose synthesized by amylosucrase forms microparticles and these can be utilized as biocompatible materials with various bio-applications, including drug delivery, chromatography, and bioanalytical sciences	
2.4.1.4	amylosucrase	food industry	cyclodextrins are frequently utilized chemical substances in the food, pharmaceutical, cosmetics, and chemical industries. An enzymatic process for cyclodextrin production is developed by utilizing sucrose as raw material instead of corn starch. Cyclodextrin glucanotransferase from Paenibacillus macerans is applied to produce the cyclodextrins from linear alpha-(1,4)-glucans, which are obtained by Neisseria polysaccharea amylosucrase treatment on sucrose. The greatest cyclodextrin yield (21.1%, w/w) is achieved from a one-pot dual enzyme reaction at 40°C for 24 h. The maximum level of cyclodextrin production (15.1 mg/ml) is achieved with 0.5 M sucrose in a simultaneous mode of dual enzyme reaction, whereas the reaction with 0.1 M sucrose is the most efficient with regard to conversion yield. Dual enzyme synthesis of cyclodextrins is successfully carried out with no need of starch material. Efficient bioconversion process that does not require the high temperature necessary for starch liquefaction by thermostable alpha-amylase in conventional industrial processing	
2.4.1.4	amylosucrase	food industry	the enzyme be a promising candidate for food industrial production of linear alpha-(1,4)-glucans and turanose as a next generation sweetener	
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	
3.4.21.111	aqualysin 1	food industry	presence of aqualysin 1 in bread dough has no impact on the specific bread volume and only limited impact on hardness, cohesiveness, springiness, resilience and chewiness, but impacts bread crumb coherence. Aualysin in dough is inhibited by wheat endogenous serine peptidase inhibitors during dough mixing and fermentation and starts hydrolyzing gluten proteins during baking above 80°C	
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	
3.5.3.1	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	
3.4.22.7	asclepain	food industry	asclepain f is less adequate as coagulant in cheesemaking	
3.5.1.1	asparaginase	food industry	reduction of acrylamide level in biscuits and bread	
3.5.1.1	asparaginase	food industry	the acrylamide contents in baked dough were reduced to sixty percent after treatment with recombinant enzyme as compared to the untreated control	
3.5.1.1	asparaginase	food industry	the enzyme is used for reducing acrylamide formation during the potato frying process	
3.5.1.1	asparaginase	food industry	the enzyme reduces acrylamide content in starchy fried food commodities	
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	
3.5.1.1	asparaginase	food industry	addition of partially purified L-asparaginase to potato products followed by incubation of the mixture at 37°C for 30 min leads to 92% reduction of acrylamide content	
3.5.1.1	asparaginase	food industry	approximately 88.5% (0.978 mg/kg) acrylamide can be removed from fried potato chips by mutant V26A/E30G/D181G/V245G/G276D pre-treatment	
3.5.1.1	asparaginase	food industry	pretreatment of potato chips and mooncakes with Asnase significantly decreases their acrylamide by 86% and 52%, respectively	
4.3.1.1	aspartate ammonia-lyase	food industry	propionic acid bacteria isolates originating from cheese show a wide range of aspartase activity. Aspartase activity is strain-dependent and each strain must be tested separately in order to be able to choose the most suitable starter culture for cheese production.70% of the 100 isolates tested, show very low levels of aspartate activity	
2.7.2.4	aspartate kinase	food industry	L-lysine, one of the essential amino acids required for nutrition in animals and humans, is widely used in the food industry, medical industry, etc. L-lysine has been mainly produced by microbial fermentation employing mutant strains of bacteria. An L-lysine high-yielding strain is developed by modification of aspartokinase III and dihydrodipicolinate synthetase	
5.1.1.13	aspartate racemase	food industry	the enzyme from the lactic acid bacterium Lactobacillus sakei NBRC 15893 is considered to be involved in D-aspartate synthesis during the brewing process of Japanese sake at low temperatures	
3.4.24.28	bacillolysin	food industry	in the beer brewing process, the neutral protease during mashing process can release more amino acids from wort such as aspartic acid, arginine, methione, and histidine, resulting in a better amino acid profile in wort	
3.4.24.28	bacillolysin	food industry	the enzyme is an effective food additive for improving the quality of gluten-free rice bread. Bacillolysin together with subtilisin and papain increase the specific volume of gluten-free rice breads by 30-60% compared with untreated breads	
3.2.1.26	beta-fructofuranosidase	food industry	producing short-chain fructooligosaccarides as functional food ingredients	
3.2.1.26	beta-fructofuranosidase	food industry	production of invert sugar	
3.2.1.26	beta-fructofuranosidase	food industry	invertase 2 has potential to be applied in food industry since its product, inverted sugar, is used in candies and syrup production, while fructooligosacharides are prebiotics, low calorie and noncariogenic sweeteners	
3.2.1.26	beta-fructofuranosidase	food industry	production of invert sugars and prebiotic compounds	
3.2.1.23	beta-galactosidase	food industry	enzyme immobilization onto Amberlite MB-150 beads greatly stabilizes the enzyme preparation, with no loss of activity for 12 months at room temperature. Immobilized enzyme hydrolyzes 64.5% and 69.2% of lactose present in milk and milk whey, respectively, within 10 h at room temperature. Enzyme has a reusability of 10 batchwise uses, with almost no loss in activity	
3.2.1.23	beta-galactosidase	food industry	immobilization of recombinant enzyme onto chitosan and use for hydrolyzation of lactose in milk in a packed bed reactor. Immobilized beta-galactosidase is stable at 4°C for six weeks, shows greater relative activity in presence of Ca2+, and hydrolyzes more than 80% of lactose in milk after 2 h of operation in the reactor	
3.2.1.23	beta-galactosidase	food industry	the enzyme is used for hydrolysis of lactose extracted from whey or milk	
3.2.1.23	beta-galactosidase	food industry	the recombinant thermostable beta-galactosidase may be suitable for the hydrolysis of lactose in milk processing	
3.2.1.21	beta-glucosidase	food industry	beta-glucosidases play an important role in the flavor formation of fruits, wine and sweet potato by the production of monoterpene alcohols such as linalool, alpha-terpeneol, citronellol, nerol, and geranol, supplementation with beta-glucosidases from external sources may enhance aroma release thus benefiting the winemaking process	
3.2.1.21	beta-glucosidase	food industry	the enzyme is used for fermentation of Sicilian table olives	
3.2.1.52	beta-N-acetylhexosaminidase	food industry	silencing of alpha-mannosidase and beta-D-N-acetylhexosaminidase enhances fruit shelf life due to the reduced degradation of N-glycoproteins which result in delayed softening	
1.2.1.8	betaine-aldehyde dehydrogenase	food industry	the BADH2 could play a role in the improvement of rice fragrance, which could lead to an enhancement in rice quality and market price	
2.1.1.5	betaine-homocysteine S-methyltransferase	food industry	compared with the prepartum level, overall BHMT expression and enzyme activity increases 0.7-fold and 1.7-fold, respectively, soon after parturition. There is no overall effect of methionine or choline supplementation for BHMT expression or BHMT enzyme activity	
2.1.1.160	caffeine synthase	food industry	large-scale production of transgenic enzyme-deficient Coffea arabica and Camellia sinensis plants are a practical possibilty for production of decaffeinated coffee or tea	
2.1.1.160	caffeine synthase	food industry	producing low-caffeine tea through post-transcriptional silencing of caffeine synthase mRNA	
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	
3.4.22.B31	calpain 11	food industry	in muscle 3 h postmortem, the decrease in unautolyzed and total activities of calpain-11, desmin content and shear force are more rapid in CaCl2-incubated samples than in control, NaCl- and EDTA-incubated samples. In the absence of calpain-1, calpain-11 with an extensive activation by adding exogenous Ca2+ could enhance the postmortem proteolysis and tenderization of ostrich muscle	
3.4.22.B29	calpain 9	food industry	single nucleotide polymorphisms G7518A and C7542G are associated with carcass weight, evisceration weight, abdominal fat weight, abdominal fat percentage, and breast muscle percentage. The AA(7518)/GG(7542) genotype has the highest intramuscular fat content, highest breast muscle weight, and lower abdominal fat weight and abdominal fat percentage	
3.4.22.52	calpain-1	food industry	markers developed at the CAST and CAPN1 genes are suitable for use in identifying animals with the genetic potential to produce meat that is more tender	
1.1.1.184	carbonyl reductase (NADPH)	food industry	mequindox, inhibitor of several Gram-positive and Gram-negative bacteria, is reduced by carbonyl reductase CBR1	
3.4.17.1	carboxypeptidase A	food industry	Brassica carinata protein hydrolysates could be used for developing functional foods for the treatment of heart and related diseases	
3.4.17.1	carboxypeptidase A	food industry	hydrolyzates could be used for preparing special diets when there is a need to increase the supply of branched amino acids and/or reduce the intake of aromatic amino acids	
3.4.17.1	carboxypeptidase A	food industry	the application of the novel ochratoxin A hydrolytic enzyme to reduce the ochratoxin A contents on some food or feed products is under evaluation	
3.4.17.1	carboxypeptidase A	food industry	application of enzyme to wheat flour contaminated by ochratoxin A leads to 16.8-78.5% reduction of ochratoxin A and production of ochratoxin alpha	
3.4.22.30	Caricain	food industry	the enzyme detoxifies gliadin in wheat dough	
2.3.1.7	carnitine O-acetyltransferase	food industry	modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae	
1.10.3.1	catechol oxidase	food industry	PPO functions as an essential factor in the quality development of semi-finished tea products, especially black tea and Oolong tea	
1.10.3.1	catechol oxidase	food industry	inhibition of catechol oxidase diminishes browning in Ataulfo mango and elevates food quality	
1.10.3.1	catechol oxidase	food industry	inhibition of catechol oxidase diminishes browning in white radish and elevates food quality	
1.10.3.1	catechol oxidase	food industry	inhibition of enzyme PPO is important in the food industry, due its role in browning	
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	
3.4.22.41	cathepsin F	food industry	CTSF gene (encoding cathepsin F) is a suitable marker for screening pigs to improve cured weight and yield for country ham production	
3.4.22.41	cathepsin F	food industry	CTSF gene is a suita marker for screening pigs to leimprove meat quality. CTSF gene is associated with estimated breeding values: average daily gain, lean cuts, and backfat thickness	
3.4.22.41	cathepsin F	food industry	CTSF gene is a suitable marker for screening pigs to improve meat quality. CTSF gene is associated with estimated breeding values: average daily gain, lean cuts, and backfat thickness	
2.7.8.8	CDP-diacylglycerol-serine O-phosphatidyltransferase	food industry	phospholipids, especially phosphatidylserine, have many applications in functional food and pharmaceutical industries	
5.1.3.11	cellobiose epimerase	food industry	the enzyme can be used for production of the probiotic lactulose	
5.1.3.11	cellobiose epimerase	food industry	the enzyme is of interest for the dairy industry due to their ability to convert lactose into epilactose and lactulose, rare disaccharides with prebiotic properties	
5.1.3.11	cellobiose epimerase	food industry	the enzyme may introduce an added value for particular dairy products by in situ production of the prebiotic sugar epilactose	
3.2.1.4	cellulase	food industry	extraction of pectins from apple pomace with monoactive preparation of endoxylanase and endcellulase. Pectin extracted with endocellulase has 1.5fold lower molecular mass but contains significantly more galacturonic acid (70.5%) of a high degree of methylation (66.3%). The simultaneous application of both enzymaticpreparations results in their cooperation, leading to a decrease of both the extraction efficiency and the molecular mass of pectin. This pectin displays the highest galacturonic acid (74.7%) and rhamnose contents	
3.2.1.4	cellulase	food industry	the capacity of Cel8A to cleave 1,3-1,4-beta-glucans is significantly affected by the presence of the barley-based feed for broilers. Exogenous 1,3-1,4-beta-glucanases (EC 3.2.1.73) but not 1,4-beta-glucanases are obligatory enzymes to improve the nutritive value of barley-based diets for broilers. Enzyme is completely resistant to proteolytic inactivation after a 30 min incubation with pancreatic proteases	
3.2.1.132	chitosanase	food industry	has potential in the production of functional foods	
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	
3.2.1.132	chitosanase	food industry	seafood processing industries use chitosanase for bioconversion/valorisation of marine crustacean biomaterials	
3.2.1.132	chitosanase	food industry	chitosanase from Paenibacillus mucilaginosus TKU032 may have potential applications in production of bioactive chitosan oligosaccharides for the food and pharmaceutical industries	
3.2.1.132	chitosanase	food industry	partially acetylated chitosan oligosaccharides have various potential applications in agriculture, biomedicine, and pharmaceutics due to their suitable bioactivities. A more promising approach is enzymatic depolymerization of chitosan using chitinases or chitosanases, as the substrate specificity of the enzyme determines the composition of the oligomeric products	
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	
2.5.1.62	chlorophyll synthase	food industry	changes of chlorophyll and its derivatives in postharvest tea leaves under different low-temperature treatments. At the initial stage of withering, a significant increase is observed in the chlorophyll content, expression of chlorophyll-synthesis-related enzymes and chlorophyll synthase activity in newly picked tea leaves. CHLG expression exhibits a steady decrease during the withering process. An obvious decrease is found in the content of L-glutamate as the foremost precursor substance of chlorophyll synthesis	
3.5.1.24	choloylglycine hydrolase	food industry	enzyme inhibitors are promising feed additives to replace antibiotic growth promoters for enhancing the productivity and sustainability of food animals	
3.5.1.24	choloylglycine hydrolase	food industry	inhibitors are a promising alternatives to antibiotic growth promoters for enhanced animal growth performance and food safety, required since antibiotic growth promoter usage is linked to the emergence of antibiotic resistant bacteria. Enzyme BSH inhibitors are promising feed additives to replace antibiotic growth promoters for enhanced host lipid metabolism and growth performance	
4.2.2.5	chondroitin AC lyase	food industry	in Flavobacterium columnare strains C, E, G and H isolated from disease outbreaks, chondroitinase activity is significantly higher in the virulent, rhizoid variants than in the rough variants of the same strain. Temperature significantly increases the adhesion of rhizoid variants up to 20°C. Both rhizoid colony morphology and high chondroitinase activity seem to be needed for virulence and temperature may promote the adhesion of the virulent variants to surfaces at fish farms	
3.4.23.4	chymosin	food industry	used as milk coagulant in cheese preparation	
3.4.23.4	chymosin	food industry	used for the production of dairy products	
3.4.23.4	chymosin	food industry	coagulant for cheese making	
3.4.23.4	chymosin	food industry	chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making	
3.4.23.4	chymosin	food industry	the enzyme is used as milk coagulant in the cheese industry	
3.4.23.4	chymosin	food industry	the enzyme is used for the production of Reggianito cooked cheese	
3.4.23.4	chymosin	food industry	the enzyme is used industrially in cheese production	
3.4.23.4	chymosin	food industry	the enzyme plays an essential role in the coagulation of milk in the cheese industry	
3.4.21.25	cucumisin	food industry	the high milk-clotting ability of religiosin C supports its use in the food industry	
3.4.21.25	cucumisin	food industry	milk-clotting enzyme for cheese-making	
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	
2.4.1.19	cyclomaltodextrin glucanotransferase	food industry	the enzyme can be used in the bread-baking process since its addition in the dough mix improved significantly the loaf volume and decreased the firmness of bread during storage	
2.4.1.19	cyclomaltodextrin glucanotransferase	food industry	the enzyme improves the sweetness and edulcorant quality of stevioside	
2.4.1.19	cyclomaltodextrin glucanotransferase	food industry	the enzyme leads to an improvement in the technological quality of gluten-free laminated baked products	
2.4.1.19	cyclomaltodextrin glucanotransferase	food industry	cyclodextrins are frequently utilized chemical substances in the food, pharmaceutical, cosmetics, and chemical industries. An enzymatic process for cyclodextrin production is developed by utilizing sucrose as raw material instead of corn starch. Cyclodextrin glucanotransferase from Paenibacillus macerans is applied to produce the cyclodextrins from linear alpha-(1,4)-glucans, which are obtained by Neisseria polysaccharea amylosucrase treatment on sucrose. The greatest cyclodextrin yield (21.1%, w/w) is achieved from a one-pot dual enzyme reaction at 40°C for 24 h. The maximum level of cyclodextrin production (15.1 mg/ml) is achieved with 0.5 M sucrose in a simultaneous mode of dual enzyme reaction, whereas the reaction with 0.1 M sucrose is the most efficient with regard to conversion yield. Dual enzyme synthesis of cyclodextrins is successfully carried out with no need of starch material. Efficient bioconversion process that does not require the high temperature necessary for starch liquefaction by thermostable alpha-amylase in conventional industrial processing	
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	
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	
4.4.1.13	cysteine-S-conjugate beta-lyase	food industry	improvement of wine aroma during fermentation of a Vitis vinifera cultivar Sauvignon blanc juice	
5.3.1.15	D-lyxose ketol-isomerase	food industry	the enzyme is an industrial producer of D-lyxose	
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	
3.2.1.11	dextranase	food industry	alpha-dextranase removes dextran by 46.6% in mixed sugarcane juice and 14.1% in clarified sugarcane juice	
3.2.1.11	dextranase	food industry	the enzyme is used for dextran elimination in sugar production process	
2.4.1.5	dextransucrase	food industry	the enzyme is used to produce kimchi in a fermentation process, which is improved by addition of Ca2+ salts that reduce lactic acid and elevate the pH for optimal activity of Leuconostoc bacteria	
2.4.1.5	dextransucrase	food industry	the dextransucrase is responsible for production of dextran with predominant alpha-(1->6) linkages that might find applications as food hydrocolloids	
2.4.1.5	dextransucrase	food industry	the enzyme from Weissella confusa strain VTT E-90392 is useful in dextran production during sour dough production. The hydrocolloidal properties of dextran can facilitate a more substantial use of wheat bran and counter the negative effects of bran on bread quality, optimization of enzymatic dextran production in wheat bran	
2.4.1.5	dextransucrase	food industry	the enzyme is a good food additive for improving the textures of dairy products due to dextran synthesis, e.g. solidification of sucrose-supplemented milk by the enzyme	
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	
2.4.1.5	dextransucrase	food industry	biocatalytic conversion of sucrose into highly porous dextran. Response surface methodology is performed to optimize production conditions. Enhanced biocatalytic efficiency of 4.62fold is observed. The biopolymer produced under the optimized model can be utilized as an emulsifying, gelling, stabilizing and thickening agent in food industry	
2.4.1.5	dextransucrase	food industry	efficient production of prebiotic glucooligosaccharides in orange juice using immobilized and co-immobilized dextransucrase. Immobilization enhances the operational and storage stability of dextransucrase. Two hundred milligrammes (2.4 IU/mg) of alginate beads (immobilized and co-immobilized) are found to be optimum for the production of glucooligosaccharides (GOS) in orange juice with a high degree of polymerization. The pulp of the orange juice does not interfere in the reaction. In the batch process, coimmobilized dextransucrase (41 g/l) produced a significantly higher amount of GOS than immobilized dextransucrase (37 g/l). Alginate entrapment enhances the thermal stability of dextransucrase for up to 3 days in orange juice at 30°C. The production of GOS in semicontinuous process is 39 g/l in coimmobilized dextransucrase and 33 g/l in immobilized dextransucrase	
2.4.1.5	dextransucrase	food industry	immobilized enzyme is used successfully in synthesis of dextran and maltooligosaccharide with good prebiotic and fibrinolytic activities. Dextran 38397 and 125471 Da are yielded at enzyme protein concentration 4.78 and 5.78 mg, respectively. Proper dextrans (73378 and 117521 Da) demanded in pharmaceutical applications are achieved at 6% and 12% sucrose concentrations and at 4.78 and 5.78 mg enzyme protein concentration, respectively. Optimum temperature for conversion of glucose to dextran is 30°C (73% and 80% at 5.78 and 4.78 mg enzyme protein concentration, respectively). Varieties of maltooligosaccharides are yielded by synergistic cooperation between sucrose and maltose. Six maltooligosaccharide and three dextrans samples in vitro have prebiotic effect on Lactobacillus casei with degree of variation. Two samples of maltooligosaccharide with different degree of polymerization (DP) and three samples of dextran with different molecular weight (MW) reported different fibrinolytic activity	
2.4.1.5	dextransucrase	food industry	important enzyme in food industry. Ultrasound is a tool for increasing the activity, thermal stability and rate of catalysis of dextransucrase and supplies a potential method for expanding the application of dextransucrase	
2.4.1.5	dextransucrase	food industry	synthesis of caffeic acid-3-O-alpha-D-glucopyranoside. The production of caffeic acid-3-O-alpha-D-glucopyranoside at a concentration of 153 mM is optimized using 325 mM caffeic acid, 355 mM sucrose, and 650 mU/ml dextransucrase in the synthesis reaction. In comparison with the caffeic acid, the caffeic acid-3-O-alpha-D-glucopyranoside displays 3fold higher water solubility, 1.66fold higher antilipid peroxidation effect, 15% stronger inhibition of colon cancer cell growth, and 11.5fold higher browning resistance. These results indicate that caffeic acid-3-O-alpha-D-glucopyranoside may be a suitable functional component of food and pharmaceutical products	
2.4.1.5	dextransucrase	food industry	synthesis of chlorogenic acid-4'-O-alpha-D-glucopyranoside, which is a functional component that may be used in the food or pharmaceutical industry. It displays greater physical properties, anti-lipid peroxidation effect, and growth inhibition of colon cancer cell than those of chlorogenic acid	
2.4.1.5	dextransucrase	food industry	synthesis of glucosylated steviosides, which are more stable at pH 2, 60°C for 48 h than stevioside	
2.4.1.5	dextransucrase	food industry	the enzyme catalzes the in vitro synthesis of prebiotic oligosaccharides in mango and pineapple juices. Sucrose content of the juices is eliminated resulting in its lower calorific value. Potential of dextransucrase for production of functional foods	
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	
1.4.3.22	diamine oxidase	food industry	degradation of biogenic amines	
3.4.14.5	dipeptidyl-peptidase IV	food industry	use of enzyme for degradation of food-derived opiods from milk, soybean, wheat	
3.2.1.6	endo-1,3(4)-beta-glucanase	food industry	construction of a transgenic yeast, Saccharomyces cerevisiae, expressing the enzyme, results in a food-grade yeast that has the potential to improve the brewing properties of beer	
3.2.1.6	endo-1,3(4)-beta-glucanase	food industry	application in malting and brewing industry. Under simulated mashing conditions, addition of Agl9A at 20 U/ml or a commercial xylanase at 200 U/ml reduce the filtration rate by 26.71% and 20.21%, respectively, and viscosity by 6.12% and 4.78%, respectively. Combined use of Agl9A at 10 U/ml and the xylanase at 100 U/ml even more effectively reduces the filtration rate by 31.73% and viscosity by 8.79%	
3.2.1.6	endo-1,3(4)-beta-glucanase	food industry	the enzyme reduces viscosity of mash during brewing peocesses	
3.2.1.8	endo-1,4-beta-xylanase	food industry	changes in arabinoxylan during the breadmaking process are to a large extent caused by endogenous endoxylanases, whereas the contribution of microbial endoxylanases to these changes are very low. Endogenous endoxylanases affect the arabinoxylan population only during the fermentation phase and not during the mixing phase of breadmaking. Endoxylanases can, on the one hand, positively affect bread volume by solubilization of water unextractable arabinoxylan, but they can, on the other hand, also lead to unwanted stickiness	
3.2.1.8	endo-1,4-beta-xylanase	food industry	contribution of microbial endoxylanases to changes in arabinoxylan during the breadmaking process are very low. Microbial endoxylanases end up in flour as contaminant and affect its functional properties	
3.2.1.8	endo-1,4-beta-xylanase	food industry	high levels of endoxylanase activity in wheat flour should be avoided as they can cause uncontrolled degradation of arabinoxylan during bread dough processing, glutenstarch separation, or refrigerated dough storage	
3.2.1.8	endo-1,4-beta-xylanase	food industry	improvement of cereal-based industrial processing by endoxylanase enzymes insensitive towards inhibitors	
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	
3.2.1.8	endo-1,4-beta-xylanase	food industry	endogenous endoxylanase activity during fermentation and storing can have negative effects on dough, the enzyme effect depends on the wheat variety's enzyme content and inhibitor content	
3.2.1.8	endo-1,4-beta-xylanase	food industry	extraction of pectins from apple pomace with monoactive preparation of endoxylanase and endocellulase. Endoxylanase application results in the highest extraction efficiency of pectins (19.8%). The obtained polymer was characterised by a very high molecular mass, high level of neutral sugars (mainly arabinose, galactose and glucose), and very high degree of pectin methylation (73.4). The simultaneous application of both enzymatic preparations results in their cooperation, leading to a decrease of both the extraction efficiency and the molecular mass of pectin. This pectin is distinguished by the highest GalA (74.7%) and rhamnose contents	
3.2.1.8	endo-1,4-beta-xylanase	food industry	extraction of pectins from apple pomace with monoactive preparation of endoxylanase and endcellulase. Pectin extracted with endocellulase has 1.5fold lower molecular mass but contains significantly more galacturonic acid (70.5%) of a high degree of methylation (66.3%). The simultaneous application of both enzymatic preparations results in their cooperation, leading to a decrease of both the extraction efficiency and the molecular mass of pectin. This pectin displays the highest galacturonic acid (74.7%) and rhamnose contents	
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	
3.2.1.8	endo-1,4-beta-xylanase	food industry	application of the extremely thermo- and alkali-stable enzyme for preparation of prebiotic xylooligosaccharides	
3.2.1.8	endo-1,4-beta-xylanase	food industry	fruit juice clarification potential of GC25 xylanase at mild conditions. Pediococcus acidilactici strain GC25 xylanase causes a high increase in reducing sugar content after 30 min incubation at 40°C	
3.2.1.8	endo-1,4-beta-xylanase	food industry	the ability of the enzym to produce xylobiose from agricultural and forestry residues proves that it is an excellent candidate enzyme in prebiotic and alternative sweetener industries	
3.2.1.8	endo-1,4-beta-xylanase	food industry	the enzyme is important for industrial applications such as pretreatment of poultry cereals, bio-bleaching of wood pulp and degradation of plant biomass	
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	
3.2.1.15	endo-polygalacturonase	food industry	agro-industrial wastes are suitable for polygalacturonase production	
3.2.1.15	endo-polygalacturonase	food industry	high pressure processing can be used for selective inactivation of PG in tomato processing while keeping pectinmethylesterase intact	
3.2.1.15	endo-polygalacturonase	food industry	properties of the enzyme may be highly beneficial during fruit processing	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme has a considerable potential for commercial application, primarily in the food and animal feedstock industries, due to features such as its optimum activity in acid medium, which remains at a high level at neutral pH, and good pH and temperature stability. The utilization of orange waste in PG production leads to an increase in yield with a reduction in process cost. Moreover, it adds value to the waste from the orange juice industry	
3.2.1.15	endo-polygalacturonase	food industry	the polygalacturonase has a remarkable heat-tolerance, which makes it very attractive for industrial applications	
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	
3.2.1.15	endo-polygalacturonase	food industry	endo-PG I showed higher efficiency in juice clarification than the pectin lyase alone or the commercial pectinase widely used. Addition of endo-PG I at 3.4 U/ml reduces the intrinsic viscosity of apple juice by 4.5%, and increases the light transmittance by 71.8%. Endo-PG I is an interesting biocatalyst for juice clarification	
3.2.1.15	endo-polygalacturonase	food industry	polygalacturonases are pectin substances degrading enzymes, that are widely used in juice and fruit beverages for quality improvement	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme improves the elimination of coffee mucilage	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme is used for guava juice extraction and clarification. The recovery of juice of enzymatically treated pulp increases from 6% to 23%. Addition of purified enzyme increases the%T650 from 2.5 to 20.4 and °Brix from 1.9 to 4.8. The pH of the enzyme treated juice decreases from 4.5 to 3.02	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme reduces the viscosity of papaya juice by 17.6% and increases its transmittance by 59.1%. Its favourable enzymatic properties make the enzyme attractive for potential applications in the juice industry	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme is able to enhance the clarification of citrus juice	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme is used for grape juice clarification	
3.2.1.15	endo-polygalacturonase	food industry	the enzyme is used for juice clarification of pear, banana and citrus	
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	
3.2.1.82	exo-poly-alpha-digalacturonosidase	food industry	properties of PGI may be suitable for food processing	
3.1.1.73	feruloyl esterase	food industry	Aspergillus awamori is applicable to food production and Awamori production.	
3.1.1.73	feruloyl esterase	food industry	ferulic acid released from plant cell wall by the action of FAEs is an effective natural antioxidant with potential applications in the pharmaceutical and food industries	
3.1.1.73	feruloyl esterase	food industry	industrial production of ferulic acid for use in the food industry	
3.1.1.73	feruloyl esterase	food industry	release of phenolic acids	
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.	
3.1.1.73	feruloyl esterase	food industry	the enzyme shows stable activity at pH 3 and 50°C, thus the enzyme is acid tolerant, but not heat tolerant, making this enzyme useful for food production	
3.1.1.73	feruloyl esterase	food industry	potential for the application of Aspergillus tubingensis enzyme extract in coffee processing. Crude enzyme extracts, containing feruloyl esterase and polygalacturonase, removes the mucilage of coffee cherries within 3 h, which is substantially more efficient than traditional fermentation, the viscosity of coffee mucilage is reduced to 80% by a 3-h treatment with the crudeenzyme extract at 50°C. Total chlorogenic acid in the green beans decreases to 67.3%, while a decline of only 14.3% is observed in the traditionally fermented group. On the other hand, chlorogenic acid lactones in the roasted beans are reduced to 63.9%, and a 37.2% decline in the chlorogenic acid content is detected	
3.4.22.3	ficain	food industry	prolonged stability of ficin at low pH values in comparison to papain can be of importance for industrial processes that run in low pH conditions such as chill haze prevention during winemaking which prompted us to check long term stability of ficin and papain at low pH and in the presence of ethanol	
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	
3.2.1.80	fructan beta-fructosidase	food industry	a typical solution product consists of a mixture of fructose (155 g/l), glucose (155 g/l), sucrose (132 g/l) and fructooligosaccharides (50 g/l). The concentrations are suitable for applications in most food industries, in products such as sweets, candies, chocolates and yogurts. Besides, the prebiotic function of fructooligosaccharides as stimulants of the beneficial intestinal flora will give the product a functional and differentiated feature	
3.2.1.80	fructan beta-fructosidase	food industry	diabetics	
3.2.1.80	fructan beta-fructosidase	food industry	production of fuel ethanol and ultra-high fructose syrup	
1.1.5.14	fructose 5-dehydrogenase	food industry	the enzyme can be used as biosensor to quantify D-fructose in commercial beverages and honey	
4.1.2.13	fructose-bisphosphate aldolase	food industry	fructose-1,6-bisphosphate aldolase is an immunogenic surface target useful for the detection of Listeria genus. Listeria monocytogenes is a major public health concern and a potential economic burden regarding food industry	
3.1.1.87	fumonisin B1 esterase	food industry	enzymatic detoxification of fumonisins in animal feed and potentially also in foodstuffs intended for human consumption, improvement of food and feed safety	
3.1.1.87	fumonisin B1 esterase	food industry	feed additive combining two specific biotransformation processes is able to partially or totally neutralize the toxic effects induced by deoxynivalenol and fumonsins	
3.2.1.67	galacturonan 1,4-alpha-galacturonidase	food industry	properties of PGI may be suitable for food processing	
3.2.1.67	galacturonan 1,4-alpha-galacturonidase	food industry	polygalacturonases are widely used in the food industry for juice extraction and clarification	
3.2.1.67	galacturonan 1,4-alpha-galacturonidase	food industry	exo-polygalacturonase has a wide range of applications in food processing, i.e. juice extraction, clarification of wine, bakery and distillery industries	
3.2.1.67	galacturonan 1,4-alpha-galacturonidase	food industry	the enzyme is used for guava juice extraction and clarification. The recovery of juice of enzymatically treated pulp increases from 6% to 23%. Addition of purified enzyme increases the%T650 from 2.5 to 20.4 and °Brix from 1.9 to 4.8. The pH of the enzyme treated juice decreases from 4.5 to 3.02	
3.2.1.67	galacturonan 1,4-alpha-galacturonidase	food industry	the enzyme is applied in the juice clarification of tangerine, orange, grapefruit, and apple	
3.2.1.67	galacturonan 1,4-alpha-galacturonidase	food industry	the enzyme is suitable for clarification of orange juice	
3.2.1.67	galacturonan 1,4-alpha-galacturonidase	food industry	the enzyme may be used for clarification of different fruit juices	
2.3.2.2	gamma-glutamyltransferase	food industry	development of an enzymatic method involving Bacillus licheniformis GGT (BlGGT) for the synthesis of gamma-glutamyl-L-leucine (gamma-Glu-Leu) from glutamine and leucine, since the mass production of Kokumi peptides from natural resources in high purity generally involves several tedious and inefficient operation processes. Parameter optimization of the BlGGT-catalyzed reaction for the biocatalytic synthesis of this Kokumi-imparting molecule	
2.3.2.2	gamma-glutamyltransferase	food industry	GGT has gained importance as a biotechnologically important catalyst in food sector. In food sector, GGT enzyme finds application in soy sauce industry, debittering of amino acids, synthesis of flavor enhancer, and nutraceutical peptides such as L-theanine	
2.5.1.29	geranylgeranyl diphosphate synthase	food industry	the enzyme in Xanthophyllomyces is used for production of astaxanthin, i.e. 3,3'-hydroxy-4,4'-diketo-beta-carotene, which is an industrially important carotenoid used for feeding salmon or trout in farming	
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	
3.2.1.58	glucan 1,3-beta-glucosidase	food industry	Exg2 is active under typical wine-related conditions, such as low pH (3.5–4.0), high sugar concentrations (up to 20% w/v), high ethanol concentrations (10–15% v/v), presence of sulfites (up to 2 mM) and various cations and may have multiple uses in wine making	
3.2.1.3	glucan 1,4-alpha-glucosidase	food industry	key enzyme in ripening and production of good taste in fermented tofu production, overview	
3.2.1.3	glucan 1,4-alpha-glucosidase	food industry	ethanol production, production of sugars	
3.2.1.3	glucan 1,4-alpha-glucosidase	food industry	glucoamylase is an important group of enzymes in starch processing in the food industries, as it is used for the production of glucose and fructose syrup from liquefied starch	
3.2.1.3	glucan 1,4-alpha-glucosidase	food industry	the enzyme performs highly efficient hydrolysis of raw starches and direct conversion of raw corn and cassava flours via simultaneous saccharification and fermentation to ethanol suggesting that the enzyme has a number of potential applications in industrial starch processing and starch-based ethanol production. Effective hydrolysis of raw starch flour by the recombinant rPoGA15A preparation and alpha-amylase	
3.2.1.98	glucan 1,4-alpha-maltohexaosidase	food industry	production of maltohexaose with low sweetness, low viscosity, and high efficiency for the uptake of energy by humans	
3.2.1.98	glucan 1,4-alpha-maltohexaosidase	food industry	the enzyme can be applied to manufacture high maltose syrup	
3.2.1.98	glucan 1,4-alpha-maltohexaosidase	food industry	the enzyme preparation is effective in removing starch based stains	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	Novamyl is currently used in the baking industry as an anti-staling agent in breads at neutral or near neutral pH. It is rapidly inactivated during the baking process. Relative to the Novamyl wild-type the variants exhibit more than 10°C increase in thermal stability at pH 4.5, improving the anti-staling effect	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	impact on crumb texture, and amylopectin recrystallization: reduction of bread firmness increase during storage compared to control or other amylases, bread firmness is slightly increased at day 0, firmness at day 6 is 9.00, 7.15, and 4.40 N (compared to 16.85 N in control) for BStA dosages of 5.05, 10.1, and 20.2 enzyme units/g flour, respectively, though highest dosage leads to sticky dough and low resilience. Enzyme unit = amount of enzyme releasing 1 micromol maltose/minute at 40°C, pH 6.0, 100 mM sodium maleate buffer with 5.0 mM CaCl2. BStA almost completely suppresses amylopectin recrystallization. Hot water extractable dextrin content is increased largely by BStA	
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	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	the enzyme is used for the production of maltose syrup from starch	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	the enzyme is used in baking and brewing industry	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	maltogenic amylases are used to decrease the maltotriose content of high maltose syrups. However, due to the interplay between the hydrolysis and transglycosylation activities of maltogenic amylases, the maltotriose contents of these syrups are still greater than that necessary for pure maltose preparation. Mutant enzyme W177S, shows decreased transglycosylation activity and enhanced maltose production. It will deliver performance superior to that of the wild-type under industrial conditions	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	potentially applied in bakery industries	
3.2.1.133	glucan 1,4-alpha-maltohydrolase	food industry	the enzyme has many potential applications in food processing	
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	
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	
3.2.1.116	glucan 1,4-alpha-maltotriohydrolase	food industry	formation of type III resistant starch is affected by branch chain lengths, especially medium-length chains (DP 30-130), and it can be improved when hydrolysis by glucan 1,4 alpha-maltotriohydrolase precedes debranching. Type III resistant starch (RS3) is of particular interest as a food ingredient, because of its nutritional functionality and thermal stability in most normal cooking operations	
3.2.1.116	glucan 1,4-alpha-maltotriohydrolase	food industry	the enzyme may be effective in retarding starch retrogradation in baked products	
3.2.1.39	glucan endo-1,3-beta-D-glucosidase	food industry	BglS27 is a good candidate for utilization in biotechnological applications such as plant protection, feed, and food preservation	
3.2.1.39	glucan endo-1,3-beta-D-glucosidase	food industry	enzyme is able to hydrolyze both polymers, the beta-1,3-glucan from wine-related lactic acid bacterium Pediococcus parvus and that from yeast cell walls, which can make wine filtration difficult or impossible. Enzyme is still active under wine-relevant parameters such as elevated ethanol, sulfite, and phenol concentrations as well as at low pH values. Enzyme seems to be a useful tool to prevent slime production and undesirable yeast growth during vinification	
1.1.1.69	gluconate 5-dehydrogenase	food industry	production of 5-keto-D-gluconic acid that can be converted effectively into L-(+)-tartaric acid	
1.1.3.4	glucose oxidase	food industry	food and beverage additive, used for low alcohol wine production, used for glucose removal from dried egg, improvement of color, flavor, and shelf life of food materials, oxygen removal from fruit juices, canned beverages, and from mayonnaise to prevent rancidity, used as ingredient of toothpaste, for the production of gluconic acid, and as a food preservative	
1.1.3.4	glucose oxidase	food industry	food processing-additive, used for bread making (GOX is an effective oxidant to produce bread with improved texture and increased loaf volume), and in dry egg powder, used as preservative in packaged food and for reduced alcohol wine production	
1.1.3.4	glucose oxidase	food industry	the enzyme is used as food preservative and color stabilizer	
1.1.3.4	glucose oxidase	food industry	Horseradish peroxidase, glucose oxidase, and glucose can be applied efficiently to modify several physicochemical properties (especially rheological and emulsifying properties) of soybean protein isolate. Soybean protein products are widely applied in processed foods as important ingredients, due to their higher nutritive values and desirable functional properties. Physical, chemical, and enzymatic modifications can be used to treat food proteins for property improvement	
1.1.3.4	glucose oxidase	food industry	mutant enzyme Y169C/A211C is a good candidate for the bread baking industry. It has a significant effect on bread volume. Its improved thermostability, pH stability, and catalytic activity, its resistance to SDS, maximal enzymatic activity at low temperatures, and high activity under alkaline conditions are valuable properties that in addition to the bread baking industry	
1.1.3.4	glucose oxidase	food industry	potentially useful in food biopreservation, application for the preservation of aquatic products at low-temperatures, good antimicrobial effect against common fish pathogenic bacteria (Listeria monocytogenes and Vibrio parahaemolyticus), excellent freshness preserving agent in the context of the grass carp	
1.1.3.4	glucose oxidase	food industry	the enzyme is used in clinical, pharmaceutical, food and chemical industries	
3.2.1.136	glucuronoarabinoxylan endo-1,4-beta-xylanase	food industry	endogenous endoxylanase activity during fermentation and storing can have negative effects on dough, the enzyme effect depends on the wheat variety's enzyme content and inhibitor content	
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	
4.1.1.15	glutamate decarboxylase	food industry	Enterococcus avium strain M5 and its gadB gene might be useful when GABA-enriched foods are attempted to be produced, serving as a source of strain and gene	
4.1.1.15	glutamate decarboxylase	food industry	Lactobacillus sakei strain A156 and its gadB gene might be useful when GABA-enriched foods are attempted to be produced, serving as a source of strain and gene	
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	
1.4.1.2	glutamate dehydrogenase	food industry	plays an essential role during postharvest senescence, its expression most likely is controlled by multigenes and regulated either transcriptionally or posttranscriptionally	
1.4.1.2	glutamate dehydrogenase	food industry	Lactococcus lactis IFPL 953 shows the highest NAD-GDH activity among wild isolates from raw milk cheeses. L. lactis IFPL 953 also demonstrates a remarkable 2-oxoisovalerate decarboxylase activity, which along with its high GDH activity makes the strain particularly useful in enhancing cheese flavour formation	
1.4.1.4	glutamate dehydrogenase (NADP+)	food industry	is responsible for the capacity of Lactococcus lactis strains to catabolize amino acids to aroma compounds, pGdh442 can be naturally transmitted to other Lactococcus lactis strains by using cadmium or zinc resistance as a selectable marker, new prospects to intensify and diversify the production of aroma compounds in cheese	
3.5.1.2	glutaminase	food industry	microbial glutaminases are enzymes with emerging potential in both the food and the pharmaceutical industries, potential application for bioconversion of glutamine to flavor-enhancing glutamic acid	
3.5.1.2	glutaminase	food industry	the enzyme is used in soy sauce fermentation	
1.1.1.8	glycerol-3-phosphate dehydrogenase (NAD+)	food industry	potential use of Saccharomyces cerevisiae-Saccharomyces kudriavzevii hybrids in the wine industry where glycerol content is an important quality parameter	
3.5.4.3	guanine deaminase	food industry	in beer samples treated with adenine deaminase and guanine deaminase, the adenine concentration in beer drops 66-67% and guanine concentration in beer drops from 68.8 microM to a minimal amount	
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	
3.2.1.168	hesperidin 6-O-alpha-L-rhamnosyl-beta-D-glucosidase	food industry	herperidin occurs in lemons and oranges in high concentrations and contributes to juice clouding. Enzymatic hydrolysis via the diglycosidase is useful to remove the unpleasant taste or for juice clarification, a deglycosylation (hydrolysis and transglycosylation) in a single step	
3.2.1.168	hesperidin 6-O-alpha-L-rhamnosyl-beta-D-glucosidase	food industry	potential use of the enzyme for biotechnoligical applications, e.g. in aroma modulation of fermented foods	
1.1.3.5	hexose oxidase	food industry	the enzyme is useful for improving the rheological and bread making properties of flour and the quality of the bread, overview	
4.2.1.92	hydroperoxide dehydratase	food industry	the enzyme produces aldehydes that are used as flavours in foods and beverages	
2.3.3.10	hydroxymethylglutaryl-CoA synthase	food industry	overexpression of Brassica juncea wild-type and mutant (S359A) 3-hydroxy-3-methylglutaryl-coenzyme A synthase in Solanum lycopersicum, causes an accumulation of mevalonate-derived squalene and phytosterols, as well as methylerythritol phosphate (methylerythritol phosphate)-derived alpha-tocopherol (vitamin E) and carotenoids. Genes associated with the biosyntheses of C10, C15 and C20 universal precursors of isoprenoids, phytosterols, brassino-steroids, dolichols, methylerythritol phosphate, carotenoid and vitamin E are upregulated. In S359A tomato fruits, increased squalene and phytosterol contents over wild-type fruits are attributed to heightened SlHMGR2, SlFPS1, SlSQS and SlCYP710A11 expression. In both tomato wild-type and S359A fruits, the up-regulation of SlGPS and SlGGPPS1 in the mevalonate pathway that leads to alpha-tocopherol and carotenoid accumulation indicates cross-talk between the mevalonate and methylerythritol phosphate pathways. The manipulation of Brassica juncea 3-hydroxy-3-methylglutaryl-coenzyme A synthase 1 (HMGS1) represents a promising strategy to simultaneously elevate health-promoting squalene, phytosterols, alpha-tocopherol and carotenoids in tomato, an edible fruit	
3.2.1.7	inulinase	food industry	the enzyme endo-inulinase hydrolyzes inulin to short chain fructooligosaccharides (FOS) that are potential prebiotics with many health promoting benefits. Production of FOS by endo-inulinase is a single step process that yields high quality FOS and excludes any further purification steps	
3.1.1.112	isoamyl acetate esteras	food industry	balance of enzyme activities of alcohol acetyltransferase AATFase and isoamyl acetate esterase Iah1 is important for optimum production of isoamyl acetate in sake brewing. The amount of isoamyl acetate in the sake increases with an increasing ratio of AATFase/Iah1 esterase activity	
3.2.1.68	isoamylase	food industry	saccharification potential of isoamylases is employed in food industry for preparation of high glucose syrup, maltose, maltitol, trehalose, cyclodextrin and resistant starch from starch	
5.4.99.11	isomaltulose synthase	food industry	isomaltulose is widely used as sucrose substitute in diet and diabetes products	
5.4.99.11	isomaltulose synthase	food industry	sucrose isomerase activity is used industrially for the conversion of sucrose into isomers, particularly isomaltulose or trehalulose, which have properties advantageous over sucrose for some food uses. The industrial potential may be further enhanced by selection for variants that do not catabolize the sucrose substrate	
5.4.99.11	isomaltulose synthase	food industry	sucrose isomerase activity is used industrially for the conversion of sucrose into isomers, particularly isomaltulose or trehalulose, which have properties advantageous over sucrose for some food uses.The industrial potential may be further enhanced by selection for variants that do not catabolize the sucrose substrate	
5.3.1.4	L-arabinose isomerase	food industry	production of D-tagatose	
5.3.1.4	L-arabinose isomerase	food industry	production of D-tagatose as a low-calorie sugar-substituting sweetener	
5.3.1.4	L-arabinose isomerase	food industry	production of D-tagatose as a low-calorie sugar-substituting sweetener lower pH is preferable for industrial production	
5.3.1.4	L-arabinose isomerase	food industry	production of D-tagatose as a low-calorie sugar-substituting sweetener, reactor was run for 50 days	
5.3.1.4	L-arabinose isomerase	food industry	production of D-tagatose as a low-calorie sugar-substituting sweetener, the D-tagatose yield from the mutated enzyme is higher than from the wild type	
5.3.1.4	L-arabinose isomerase	food industry	hyperthermophilic L-arabinose isomerase is useful in the commercial production of D-tagatose as a low-calorie bulk sweetener	
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	
1.4.3.11	L-glutamate oxidase	food industry	development of a polarographic biosensor for monosodium glutamate by immobilizing L-GLOD on polycarbonate membrane and attached with oxygen electrode with a push cap system, usage of the membrane for over 20 measurements, showing stability	
1.1.3.2	L-lactate oxidase	food industry	L-lactate oxidase based lactate sensors are widely used for clinical diagnostics, sports medicine, and food quality control. Rational engineering of Aerococcus viridans L-lactate oxidase for the mediator modification to achieve quasi-direct electron transfer type lactate sensor	
5.3.1.14	L-rhamnose isomerase	food industry	L-rhamnose isomerase is used in rare sugar production	
1.10.3.2	laccase	food industry	both laccase and tyrosinase increase the dough strength and improved the bread-making quality of white wheat flour breads, especially when used in combination with xylanase	
1.10.3.2	laccase	food industry	potential for bioconversion of lignin rich agricultural byproducts into animal feed and cellulosic ethanol. The enzyme effectively improves in vitro digestibility of maize straw	
3.2.1.108	lactase	food industry	the enzyme is used for the production of dairy products	
3.4.21.96	Lactocepin	food industry	CEP isolated from Mongolian fermented mare's milk strain SBT11087 is distinct from those from previously reported Lactobacillus helveticus strains in terms of its optimal temperature and its degradation of beta-casein	
3.4.11.1	leucyl aminopeptidase	food industry	application of recombinant leucine aminopeptidase rLap1 from Aspergillus sojae in debittering	
3.2.1.65	levanase	food industry	the enzyme is used for enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs	
2.4.1.10	levansucrase	food industry	lactosucrose, a rare trisaccharide formed from sucrose and lactose by enzymatic transglycosylation, is a type of indigestible carbohydrate with a good prebiotic effect. Lactosucrose biosynthesis is efficiently carried out by a purified levansucrase from Leuconostoc mesenteroides B-512	
2.4.1.10	levansucrase	food industry	the enzyme is interesting in food and pharmaceutical industries for synthesis of diverse sucrose analogues, hetero-oligosaccharides (especially lactosucrose), and interesting fructosides from a wide range of substrates, i.e. monosaccharides, disaccharides, and aromatic and alkyl alcohols	
3.2.1.73	licheninase	food industry	the enzyme is a good candidate in the malting and brewing industry reducing the filtration time and viscosity of mash from barley grains, overview	
3.2.1.73	licheninase	food industry	the enzyme is considered as a candidate for application particularly in the animal feed industry	
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	
3.2.1.73	licheninase	food industry	the thermostable enzyme can be useful in mashing at 72°C of brewing processes	
3.2.1.73	licheninase	food industry	enzyme can promote mashing with a reduced filtration time (14.0%) and viscosity (3.4%)	
3.2.1.73	licheninase	food industry	exogenous 1,3-1,4-beta-glucanases but not 1,4-beta-glucanases (EC 3.2.1.4) are obligatory enzymes to improve the nutritive value of barley-based diets for broilers. Enzyme is completely resistant to proteolytic inactivation after a 30 min incubation with pancreatic proteases	
3.2.1.73	licheninase	food industry	the addition of mutant K20S/N31c/S40E/S43E/E46P/P102C/K117S/N125C/K165S/T187C/H205P in congress mashing decreases the filtration time and viscosity by 21.3 and 9.6 %, respectively	
3.2.1.73	licheninase	food industry	the enzyme is used for production and processing of alcoholic beverages	
3.2.1.73	licheninase	food industry	the enzyme is used for production of oligomers as prebiotics	
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	
3.2.1.142	limit dextrinase	food industry	limit dextrinase activity is of particular importance for the brewing industry as the branched dextrins produced after the action of alpha-amylase on starch are not fermentable and represent a loss of potential ethanol production	
3.2.1.142	limit dextrinase	food industry	limit dextrinase is a unique debranching enzyme involved in starch mobilization of barley grains during malting, and closely related to malt quality	
3.2.1.142	limit dextrinase	food industry	the enzyme is important for malting, influence of kilning on the enzyme activity, process optimization overview	
3.2.1.142	limit dextrinase	food industry	the enzyme is used in brewing and malting, the enzyme is limited for starch degradation due to its thermolability during kilning at 70°C, overview	
2.4.1.210	limonoid glucosyltransferase	food industry	Limonoid glucosyltransferase is an enzyme that catalyzes the conversion of bitter limonoid into non-bitter limonoid glucoside while retaining the health benefit of limonoids in the juice. The immobilization of this enzyme in a column can solve the juice bitterness problem	
2.4.1.210	limonoid glucosyltransferase	food industry	Citxadrus limonoid glucosyltransferase which is a key playxader for natural debitterness and anticancerous potenxadtial, can be utilized for metabolic engineering of Citxadrus limonoids to get rid of delayed bitterness problem along with enhanced limonoid glucoside molecules. The presence or absence of LGT can serve as a molecxadular indicator for determining the level of accumulaxadtion of limonoid glucoside and may reflect ultimately the possibility of delayed bitterness in available Citrus germplasm. Enhanced activity of LGT in citrus fruits may increase the glucoside level, which in turn will reduce the bitterness problem	
2.4.1.210	limonoid glucosyltransferase	food industry	major problem in the orange industry is delayed bitterness, which is caused by limonin, a bitter compound developing from its non-bitter precursor limonoate A-ring lactone (LARL) during and after extraction of orange juice. The glucosidation of LARL by limonoid UDP-glucosyltransferase (LGT) to form non-bitter glycosyl-limonin during orange maturation has been demonstrated as a natural way to debitter by preventing the formation of limonin. Enzyme LGT activity can be used to develop biotechnology-based approaches for producing orange juice from varietals that traditionally have a delayed bitterness	
2.4.1.210	limonoid glucosyltransferase	food industry	overexpression of the LGT gene can reduce the delayed bitterness problem in citrus juice	
1.13.11.12	linoleate 13S-lipoxygenase	food industry	lipoxygenase is widely used in food industry to improve aroma, rheological, or baking properties of foods	
1.13.11.12	linoleate 13S-lipoxygenase	food industry	addition of LOX1 and LOX2 altered the elasticity as well as viscosity of dough prepared from bleached wheat flour, LOX improves the dough rheology	
3.4.24.75	lysostaphin	food industry	antistaphylococcal agent	
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	
3.2.1.17	lysozyme	food industry	dry-heated hen egg white lysozyme simultaneously exhibits enhanced foaming properties and aggregation capacity. It may self-associate at the air/water interface, stabilizing air bubbles	
3.2.1.17	lysozyme	food industry	due to increasing demands for natural food preservatives, lysozyme is increasingly important in food processing	
3.2.1.17	lysozyme	food industry	possible use of lysozyme as an anti-microbial agent during the winemaking process, the enzyme is covalently immobilized on two different micro-size magnetic particles, the tosyl-activated particles are more stable, overview. The insoluble lysozyme provides advantages over the soluble form, such as enabling reutilization of enzyme and an increase in stability, immobilization may impart stable antimicrobial capability to the surface of food packaging polymers and create a more suitable microenvironment for the enzyme. Treated food can be claimed additive-free following removal of immobilized lysozyme	
3.2.1.17	lysozyme	food industry	potential for the use of immobilized lysozyme as an antimicrobial component for antimicrobial packaging	
3.2.1.17	lysozyme	food industry	the enzyme is used as antimicrobial substance or indicator in fish, meat, dairy, fruits, vegetables and wines or serving as the active component integrated into food packaging systems as well as other active functions in the food matrix	
4.1.1.101	malolactic enzyme	food industry	cell surface display of malolactic enzyme on the cell surface of Sacchaormyces cerevisiae to conduct malolactic fermentation in wine. The malolactic activity of the genetically engineered yeast strain can turn 21.11% L-malate into lactic acid after 12 h reaction with L-malate	
4.1.1.101	malolactic enzyme	food industry	expression of malolactic enzyme from Oenococcus oeni in the host strain Lactobacillus plantarum WCFS1. Under conditions with L-malic acid as the only energy source and in presence of Mn2+ and NAD+, the recombinant Lactobacillus plantarum and the wild-type strain convert 85% (2.5 g/l) and 51% (1.5 g/l), respectively, of L-malic acid in 3.5 days. The recombinant Lactobacillus plantarum cells convert in a modified wine 15% (0.4 g/l) of initial L-malic acid concentration in 2 days	
4.1.1.101	malolactic enzyme	food industry	the bacterial mleS gene introduced into yeast Sacchaormyces cereuisiae induces transformation of L-malate in L-lactate. In spite of a high in vitro malolactic specific activity, malate degradation via malolactic enzyme is very low	
3.2.1.B8	malto-alpha-amylase (reducing end)	food industry	the enzyme might be of potential value in the food and starch industries due to its extreme thermostability	
3.2.1.78	mannan endo-1,4-beta-mannosidase	food industry	the enzyme is involved in the degradation of plant cell wall, resulting in an increase in feed conversion efficiency of animal feed and improvement in the growth performance of broilers. The enzyme can also be used for hydrolyzing galactomannans present in coffee extract to inhibit gel formation during freezed-drying of the instant coffee	
3.2.1.78	mannan endo-1,4-beta-mannosidase	food industry	the enzyme is used for clarification of fruit juices such as grape, peach, orange and pomegranate juices	
3.2.1.78	mannan endo-1,4-beta-mannosidase	food industry	the purified enzyme can be used in clarifying kiwi juice	
3.2.1.78	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	
3.2.1.96	mannosyl-glycoprotein endo-beta-N-acetylglucosaminidase	food industry	the enzyme can be used in dairy industry to efficiently release N-glycans from milk proteins	
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	
2.4.1.242	NDP-glucose-starch glucosyltransferase	food industry	because waxy wheat starch has greater water absorbance and resistance to retrogradation than normal starch, its inclusion in flour blends has been suggested as a means of improving the texture and appearance of bakery products and noodles. The results indicate that wheat encoding functional homeologs of GBSS1 produces starch that has potential in the production of certain food items, such as Asian noodles	
3.2.1.55	non-reducing end alpha-L-arabinofuranosidase	food industry	clarification of fruit juices for wine industry	
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	
4.1.1.17	ornithine decarboxylase	food industry	the enzyme is used in the wine making process	
3.4.21.63	Oryzin	food industry	the enzyme is efficient in producing antihypertensive peptide IPP from beta-casein and a potential debittering agent. The high degree of hydrolysis of the enzyme to soybean protein (8.8%) and peanut protein (11.1%) compared to papain and alcalase makes it a good candidate in the processing of oil industry byproducts	
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	
3.7.1.1	oxaloacetase	food industry	oxalate toxicity is a concern for the commercial application of fungi in the food and drug industries	
3.1.1.B10	p-coumaroyl esterase	food industry	the enzyme is used to decrease 5-O-chlorogenic acid content in coffee powder. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-O-chlorogenic acid concentration without significantly affecting the aroma and taste profile	
3.4.22.2	papain	food industry	combination of ultrasound and papain is more beneficial for improving functional properties of meat compared with the individual treatment	
4.2.2.2	pectate lyase	food industry	effects of pectate lyase-silencing in tissue integrity increases the content of large particles in juice, its viscoelastic properties being modified and its viscosity increased	
4.2.2.2	pectate lyase	food industry	firmness of full ripen strawberry fruits from Pel lines is significantly higher than control fruits, while color and soluble solids are not affected. The increase of firmness in Pel lines is maintained when ripe fruits are stored for 3 days at 25°C	
4.2.2.2	pectate lyase	food industry	inhibition of the pectate lyase gene improves postharvest behavior of strawberries	
4.2.2.10	pectin lyase	food industry	enzyme is used for maceration and clarification in the process of fruit juice production. The recombinant strain 105 has a high potential to produce pectin lyase for application in industrial processes, such as textile and plant fiber processing, coffee and tea fermentation, oil extraction, industrial wastewater treatment, and paper making. It offers the advantage of producing great amounts of PL using sugar cane juice as the sole carbon source, which would lower production costs	
4.2.2.10	pectin lyase	food industry	homogeneous pectin lyase from Penicillium canescens exhibits the ability to clarify apple juice. Efficient treatment of juice requires 0.2 mg of homogeneous enzyme	
4.2.2.10	pectin lyase	food industry	successfully applied to production and clarification of juice	
4.2.2.10	pectin lyase	food industry	commercial pectic enzyme plays an important role in the process of winemaking for extraction, clarification, and filtration of fruit juice and wine puree to increase the yield and quality, such as pigment, flavor, transmittance, and viscosity	
4.2.2.10	pectin lyase	food industry	used for apple juice clarification	
4.2.2.10	pectin lyase	food industry	application for clarification of fruit juice. For apple, orange, pomegranate juices treated with the partially purified enzyme, the clarity values are 219.74, 206.38 and 203.48%, respectively	
4.2.2.10	pectin lyase	food industry	pectin lyase PNL-ZJ5A can effectively decrease the viscosity and improve the yield of apple juice and light transmittance	
3.1.1.11	pectinesterase	food industry	added as exogenous enzyme in fruit and vegetable processing, used to increase the yield during extraction, to clarify and concentrate fruit juices, for gelation of fruit, and to modify texture and rheology of fruit and vegetable based products	
3.1.1.11	pectinesterase	food industry	destabilizes pectinaceous materials in fruit juices and concentrates and modifies the texture of fruit and vegetable products	
3.1.1.11	pectinesterase	food industry	enzyme is known to be responsible for cloud loss in juice processing and storage	
3.1.1.11	pectinesterase	food industry	one of the most important enzymes in the industrialization and preservation of fruits, juices or other industrial products that involve the presence or absence of intact pectin	
3.1.1.11	pectinesterase	food industry	responsible for phase separation and cloud loss in fruit juice manufacturing	
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	
3.1.1.11	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	
3.1.1.11	pectinesterase	food industry	PME has a higher thermal resistance than the bacteria and yeasts existing in orange juice, therefore its inactivation is used as a parameter to define the time/temperature combination of the thermal process of pasteurisation of orange juice, which is necessary to prevent spoilage, overview	
3.1.1.11	pectinesterase	food industry	inhibition of pectin methylesterase directly after juice extraction is crucial in the production of storable citrus juice products	
3.1.1.11	pectinesterase	food industry	PME (0.12% (v/v)) and Ca2+ (0.5% (w/w)) in osmotic sugar solutions positively affect the relative hardness of dehydrated strawberry fruits, which is ascribed to the effect of PME and Ca2+ on the cell wall strength of the tissue (no cell wall damage and tissue particle alterations are observed upon dehydration)	
3.1.1.11	pectinesterase	food industry	exogenous pectin methylesterase is applied in texture engineering of thermally processed intact fruits and vegetables, for example, via enzyme infusion	
3.1.1.11	pectinesterase	food industry	pectin methylesterase can positively or negatively affect structural quality of plant-based foods (cloud stability, viscosity, texture)	
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	
3.1.1.11	pectinesterase	food industry	due to very high de-esterification activity, easy denaturation and significant efficacy in incrementing clarification of fruit juice makes the enzyme useful for industrial application	
3.1.1.11	pectinesterase	food industry	the enzyme enhances the pectin degradation process in apple juice clarification	
3.1.1.11	pectinesterase	food industry	pectin methylesterase (PME) is a ubiquitous cell wall enzyme, which de-esterifies and modifies pectins for food applications. The papaya PME can be potentially utilized to modify pectin functionality at elevated temperature	
3.1.1.11	pectinesterase	food industry	the enzyme is suitable for both acidic and alkaline processing, such as coffee and tea fermentation	
3.1.1.11	pectinesterase	food industry	study of kinetic characterization, thermal stability and synergistic effect of temperature and pH for peroxidase (POD) and pectin methylesterase (PME) in tomato puree. Inactivation of both enzymes is very important, since these enzymes can have very negative effects on the color, odor, flavor and texture of juices and vegetable beverages during storage. The browning and loss of stability in juices and vegetable beverages, such as tomato puree, can be controlled by applying temperature and pH combinations capable of inactivating these enzymes in a total or partial way, but while respecting the limits organoleptic and legal for juices and vegetable beverages	
3.4.23.20	Penicillopepsin	food industry	the enzyme is used in the dairy industry such as in accelerated cheese ripening	
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	
3.4.23.1	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))	
3.4.23.2	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	
1.11.1.7	peroxidase	food industry	preservation of raw milk, yoghurt, and cheese	
1.11.1.7	peroxidase	food industry	study of kinetic characterization, thermal stability and synergistic effect of temperature and pH for peroxidase (POD) and pectin methylesterase (PME) in tomato puree. Inactivation of both enzymes is very important, since these enzymes can have very negative effects on the color, odor, flavor and texture of juices and vegetable beverages during storage. The browning and loss of stability in juices and vegetable beverages, such as tomato puree, can be controlled by applying temperature and pH combinations capable of inactivating these enzymes in a total or partial way, but while respecting the limits organoleptic and legal for juices and vegetable beverages	
4.3.1.24	phenylalanine ammonia-lyase	food industry	the enzyme can be used for the development of dietary foods and biotechnological products for patients with phenylketonuria	
4.3.1.24	phenylalanine ammonia-lyase	food industry	the enzyme from Cyathobasis fruticulosa is a potential candidate for serial production of dietary food and biotechnological products	
4.3.1.25	phenylalanine/tyrosine ammonia-lyase	food industry	the enzyme is a useful biocatalyst for removal of L-phenylalanine from protein hydrolysates, which can be evaluated as potential ingredients in foodstuffs for phenylketonuria patients. The enzyme is also capable to catalyze the deamination of L-tyrosine to p-coumaric acid but at a substantially low reaction rate. Therefore, the final content of L-Tyr in samples treated with L-phenylalanine ammonia-lyase should be analyzed in each case and taken in consideration to avoid its deficiency in phenylketonuria patients	
5.4.2.2	phosphoglucomutase (alpha-D-glucose-1,6-bisphosphate-dependent)	food industry	the enzyme is involved in production of sphingans, extracellular polysaccharides used as thickeners, emulsifiers and gelling agents, its overexpression increases the sphingan production of the transformed cell	
3.1.4.11	phosphoinositide phospholipase C	food industry	the enzyme is used in industrial soybean oil degumming	
3.1.1.32	phospholipase A1	food industry	the enzyme improves foaming stability and properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients	
3.1.1.4	phospholipase A2	food industry	PLA2 stability in the presence of organic solvents, as well as in acidic and alkaline pH and at high temperature makes it a good candidate for its application in food industry	
3.1.4.3	phospholipase C	food industry	the enzyme is used in vegetable oil refining by enzymatic phospholipid removal (degumming )	
5.4.2.8	phosphomannomutase	food industry	the enzyme is involved in production of sphingans, extracellular polysaccharides used as thickeners, emulsifiers and gelling agents, its overexpression increases the sphingan production of the transformed cell	
3.4.23.40	Phytepsin	food industry	cardosins from Cynara scolymus flower extract are suitable for Gouda-type cheese manufacturing. The type of coagulant has no significant effect upon the chemical parameters analyzed and pH values of the cheeses throughout ripening, and no significant differences are detected in the organoleptic properties between cheeses manufactured with Cynara scolymus brining for 40 h or animal rennet	
3.4.23.40	Phytepsin	food industry	gene expression under postharvest chilling treatment in two pineapple varieties differing in their resistance to blackheart development reveals opposite trends. The resistant variety shows an up-regulation of AP1 precursor gene expression whereas the susceptible shows a down-regulation in response to postharvest chilling treatment. The same trend is observed regarding specific aspartic protease enzyme activity in both varieties	
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	
3.4.21.7	plasmin	food industry	milk retentate with increased plasmin activity is an interesting starting material for cheese-making. Increased plasmin activity increases cheese flavour and decreases ripening time	
3.4.21.7	plasmin	food industry	the enzyme is responsible for spoilage of directly heated ultra-high temperature milk products	
3.4.11.5	prolyl aminopeptidase	food industry	Aspergillus oryzae enzyme PAP together with alkaline protease and leucine aminopeptidase is used to hydrolyze rice protein. The amount of hydrophobic amino acids is significantly increased, which contributes to a reduction in the bitterness	
3.4.21.26	prolyl oligopeptidase	food industry	the enzyme can be used during mashing to produce gluten free beer	
2.3.2.13	protein-glutamine gamma-glutamyltransferase	food industry	enzyme-catalyzed cross-linking is effective in improving functional properties of stirred yak yoghurt (treated yoghurt produces a strong acid gel, higher consistency, cohesiveness, index of viscosity, and creamier mouth feel than the untreated product). Furtermore, enzyme-treated yak yoghurt presents lower wet yak hair or sweat odor, or both.	
2.3.2.13	protein-glutamine gamma-glutamyltransferase	food industry	gelatin is a soluble protein prepared by partial hydrolysis of collagen with widespread utility in food industry, and TGase has been used to enzymatically modify gelatin by forming cross-links to enhance its rheological properties. Gelatin can set to elastic gel on cooling below 35°C from disordered molecules to ordered network predominantly by hydrogen bonds, where TGase introduces additional covalent cross-linkages to improve gelation. Addition of TGase from Euphausia superba at 0.1 U/mg increases the gel strength, setting temperature, setting time, and melting temperature of cold-set gelatin gel. Properties of gelatin with addition of TGase purified from Antarctic krill, overview	
2.3.2.13	protein-glutamine gamma-glutamyltransferase	food industry	microbial transglutaminase (MTG) is an enzyme widely used in the food industry	
2.3.2.13	protein-glutamine gamma-glutamyltransferase	food industry	potential application of AcTG-1 as a biological cross-linker in the food industry, once binding occurs, fish fillets withstand further processing such as frying, boiling, freeze-thawing and chilling. The low-temperature activity and enzymatic properties of AcTG-1 appear to offer advantages over commercially available enzymatic glues in the food industry, overview	
2.3.2.13	protein-glutamine gamma-glutamyltransferase	food industry	recombinant enzyme TGZo from Zea mays is suitable for food processing. Cross-linking in proteins by TGase leads to the change of protein functionalities such as water-holding capacity, solubility, gelation property, emulsifying capacity, and nutritional value. TGZo from Zea mays is tested for cow milk yoghurt production, method evaluation, overview. Plackett-Burman design and response surface methodolog. Texture analysis of cow milk yogurts cross-linked by different concentrations of TGZo	
2.3.2.13	protein-glutamine gamma-glutamyltransferase	food industry	the enzyme is important in the food industry	
2.3.2.13	protein-glutamine gamma-glutamyltransferase	food industry	the enzyme is widely exploited in the meat processing industries. Enzyme mTGase is also widely applied in other food and textile industries by catalysing the formation of isopeptide bonds between peptides or protein substrates	
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	
3.5.1.44	protein-glutamine glutaminase	food industry	in food industry, protein deamination is regarded as a promising method to improve protein functionality (solubility, emulsion, foam and gelling properties) desired in food systems. The enzyme produced from Chryseobacterium proteolyticum is not toxigenic so that consumer safety is assured. The enzyme can be reproducibly produced and purified into a consistent enzyme product	
3.5.1.44	protein-glutamine glutaminase	food industry	protein-glutaminase is contributes to improving the quality of various dairy products such as yoghurt, cheese, acid milk drinks, etc. Deamidation by protein-glutaminase improves the emulsion capacity of skim milk solution	
3.5.1.44	protein-glutamine glutaminase	food industry	the commercial enzyme is used for enhancing food proteins solubilization. Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins, overview	
3.2.1.118	prunasin beta-glucosidase	food industry	beta-glucosidase as a tool in marker-assisted selection against bitter almonds	
3.2.1.41	pullulanase	food industry	debranching of guar galactomannan by pullulanase as an alternative and inexpensive route to produce modified guar galactomannan with enhanced functional properties	
3.2.1.41	pullulanase	food industry	maltotriose syrup preparation from pullulan using pullulanase, overview. In a batch system, pullulanase hydrolyzes 94.25% of purified pullulan and the resultant syrup contains 3.8 mg/ml of maltotriose	
3.2.1.41	pullulanase	food industry	break down of starch for the production of high-glucose syrup. The L627R mutant enzyme may be suitable for industrial application because its shortened reaction time translates to reduced energy consumption	
3.2.1.41	pullulanase	food industry	the enzyme can be used directly for maize starch saccharification without adjusting the pH, which reduces cost and improves efficiency	
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	
1.4.3.10	putrescine oxidase	food industry	the immobilized enzyme may be used as a sensor for analysis of beer samples	
1.1.3.10	pyranose oxidase	food industry	the enzyme improves dough stability and bread quality	
3.1.1.88	pyrethroid hydrolase	food industry	high potential for bioremediation of pyrethroid-contaminated vegetables	
3.2.1.B28	Pyrococcus furiosus beta-glycosidase	food industry	the hyperthermostable beta-glycosidase may be useful for food and pharmaceutical applications	
3.2.1.B28	Pyrococcus furiosus 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 immobilized enzyme is useful for the hydrolysis of lactose in whey or milk by using a packed-bed enzyme reactor operated at 70°C	
3.1.1.81	quorum-quenching N-acyl-homoserine lactonase	food industry	infectious diseases caused by Aeromonas hydrophila is the major problem in aquaculture production. Effects of dietary Lactobacillus plantarum or/and N-acylated homoserine lactonase (AHL lactonase) on controlling Aeromonas hydrophila infection in juvenile hybrid tilapia. Dietary Lactobacillus plantarum or/and AHL lactonase reduce the extent of intestine damage, to a level similar as control fed fish (tilapia), not exposed to Aeromonas hydrophila	
4.2.2.23	rhamnogalacturonan endolyase	food industry	rhamnogalacturonan lyase is useful in the processing of fruit, where it is important that the commercial pectolytic enzyme preparations solubilize and hydrolyze the branched RG structures, which otherwise remain as colloidally dissolved polymers in the juice and lead to problems during filtration and clarification	
3.4.23.21	Rhizopuspepsin	food industry	the peptidase may function as an important alternative enzyme in milk clotting during the preparation of cheese	
3.4.23.25	saccharopepsin	food industry	important for the nitrogen release during alcoholic fermentation in wine production which is required for subsequent malolactic fermentation by Oenococcus oeni	
3.4.23.25	saccharopepsin	food industry	possibly involved in ripening processes of fermented meat products	
3.4.23.25	saccharopepsin	food industry	the enzyme is detrimental to beer foam stability	
3.4.23.25	saccharopepsin	food industry	the enzyme significantly affects the safety and quality of alcoholic drinks, especially the foam stability of beer	
1.1.1.25	shikimate dehydrogenase (NADP+)	food industry	the biosynthesis of anthocyanins (ATs) and hydrolysable tannins (HTs) competes for the same substrate, 3-DHS, and SDH activity is regulated not only by the NADPH/NADP+ ratio, but also by the expression of the pomegranate shikimate dehydrogenases, PgSDHs. Since the outer peel affects the customer's decision regarding fruit consumption, such knowledge can be utilized for the development of genetic markers for breeding pomegranates having higher levels of both ATs and HTs	
1.1.99.12	sorbose dehydrogenase	food industry	L-sorbose can be catalyzed into L-ascorbic acid by Ketogulonicigenium vulgare, vitamin C industry	
2.4.1.21	starch synthase (glycosyl-transferring)	food industry	resistant starch (RS) has the potential to protect against diabetes and reduce the incidence of diarrhea, inflammatory bowel disease, colon cancer, and chronic renal and hepatic diseases. Soluble starch synthase SSIIIa has a critical role in synthesizing resistant starch in rice	
3.4.22.32	Stem bromelain	food industry	stem bromelain immobilized on chitosan beads without glutaraldehyde yields a food-safe biocatalyst for unstable real wine future application	
3.4.22.32	Stem bromelain	food industry	the immobilized stem bromelain has productive biotechnological applications in wine-making	
3.4.21.62	Subtilisin	food industry	alcalase-hydrolyzed potato protein has both antioxidant and emulsifying properties which may be of potential use in meat emulsion manufacturing	
1.8.2.1	sulfite dehydrogenase (cytochrome)	food industry	an electrochemical sulfite biosensor with SDH can be applied to the determination of sulfite in beer and wine samples	
1.8.2.1	sulfite dehydrogenase (cytochrome)	food industry	the enzyme is used in biosensors for sulfite determination in wine samples	
1.8.3.1	sulfite oxidase	food industry	artificial ETC composed of cytochrome c and sulfite oxidase formed by the layer-by-layer technique using a polyelectrolyte. The multilayer technology, e.g. sulfite oxidase-cyt c multilayer electrode may act as an anode in a bio-fuel cell and furthermore such multilayers may be exploited as a biosensor for the detection of sulfite, which is used as a preservative in wine and other foodstuffs	
1.8.3.1	sulfite oxidase	food industry	biosensor for detection of sulfite in food and beverages	
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.B33	Sulfolobus shibatae beta-glycosidase	food industry	processing of lactose-containing products	
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.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	
3.1.1.20	tannase	food industry	the enzyme could be used in the food processing industry	
3.1.1.20	tannase	food industry	the enzyme could find potential use in the food-processing industry	
3.1.1.20	tannase	food industry	the enzyme is a food processing enzyme used in food, brewing, and feed industry	
3.1.1.20	tannase	food industry	the enzyme is found to be useful in the manufacture of instant tea, acron wine, coffee-flavoured soft drinks, clarification of beer and fruit juices	
3.1.1.20	tannase	food industry	the enzyme is useful in the food-processing industry	
3.1.1.20	tannase	food industry	fruit juice debittering	
3.1.1.20	tannase	food industry	the enzyme is used in food and beverage processing, and some of the major commercial applications are the preparation of instant tea, acorn liquor and production of gallic acid	
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	
3.1.1.20	tannase	food industry	tannase is a potential agent for the manufacture of instant tea (tea cream solubilisation)	
3.1.1.20	tannase	food industry	the enzyme is used in the manufacture of instant tea, beer, fruit juices, some wines and gallic acid	
3.1.1.20	tannase	food industry	tannin acyl hydrolase catalyzes the hydrolysis of hydrolyzable tannins. It is used in the manufacture of instant tea and in the production of gallic acid	
2.1.1.159	theobromine synthase	food industry	large-scale production of transgenic enzyme-deficient Coffea arabica and Camellia sinensis plants are a practical possibilty for production of decaffeinated coffee or tea	
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	
3.4.24.27	thermolysin	food industry	the enzyme can be used for production of caseicin A, an antimicrobial active peptide, from alpha-casein, for potential improvement of the safety of infant milk formula using milk-derived bioactive peptides	
1.8.3.2	thiol oxidase	food industry	application in flour-processing industry. Supplementation with recombinant rice quiescin sulfhydryl oxidase (rQSOX) improves the farinograph properties of dough, indicated by the increased dough stability time and decreases degree of softening, and enhanced viscoelastic properties of the dough. Addition of rQSOX (10 IU/g flour) provides remarkable improvement in specific volume (37%) and springiness (17%) of the steamed bread, and significantly reduces the hardness by half, which is attributed to the strengthened gluten network	
3.1.1.3	triacylglycerol lipase	food industry	protein polymerization and gelling in fish, improvement in food texture, flavor modification, production of fatty acids and interestrification of fats	
3.4.21.4	trypsin	food industry	the enzyme can be used as a possible biotechnological tool in the fish processing and food industries	
4.1.99.1	tryptophanase	food industry	expression of enzyme in wine yeast results in a strong increase of passion fruit aroma in wine	
1.14.18.1	tyrosinase	food industry	browning in fruits and vegetables is recognized as a serious problem in the food industry. Further studies are warranted to understand the PPO inhibitor in relation to the browning reaction of fruit during storage and processing	
1.14.18.1	tyrosinase	food industry	inhibitors have good potential as antibrowning agents to be applied in real food systems	
1.14.18.1	tyrosinase	food industry	PPO is a very important enzyme in the food industry because during the processing of fruits and vegetables any wounding may cause cell disruption and lead to the formation of quinones, and their interaction with amino acids and proteins will enhance the brown color produced	
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	
1.14.18.1	tyrosinase	food industry	the enzymatic properties of PPO probably provide practical application in inhibiting the PPO activity and preventing enzymatic browning in the process of picking, transportation, processing and storage of fresh lotus seeds	
4.1.1.25	tyrosine decarboxylase	food industry	tyrosine decarboxylase is expressed during wine fermentation	
3.5.1.5	urease	food industry	the enzyme is applicable to elimination of urea in Chinese rice wine	
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	
3.5.1.75	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	
3.5.1.75	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	
3.5.1.75	urethanase	food industry	crosslinked enzyme aggregates of Providencia rettgeri urease (PRU-CLEAs) have great potential in the elimination of urethane (ethyl carbamate) from Chinese rice wine. Process flow diagram of PRU-CLEAs applied in membrane reactor, overview	
3.4.11.9	Xaa-Pro aminopeptidase	food industry	PepX aminopeptidase from Streptococcus thermophilus ACA DC 0022 is used in Greek Feta cheese manufacturing	
3.4.13.9	Xaa-Pro dipeptidase	food industry	prolidase can be used in dietary industry as bitterness reducing agent	
3.4.13.9	Xaa-Pro dipeptidase	food industry	prolidases are employed in the cheese-ripening process to improve cheese taste and texture	
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%	
3.4.14.11	Xaa-Pro dipeptidyl-peptidase	food industry	activation of the enzyme is observed after processing at 100-200 MPa and 20-30°C. More intense processing conditions lead to enzyme inactivation. Pressures up to 200 MPa result in a structurally molten globule-like state where PepX maintains its secondary structure but the tertiary structure is substantially affected and enzyme activity increased. Both secondary and tertiary structures are affected severely by higher pressures (450 MPa), which reduce enzyme activity	
3.4.14.11	Xaa-Pro dipeptidyl-peptidase	food industry	during casein hydrolysis, the sequential application of PepX or PepN after prehydrolysis with Alcalase results in an relative degree of hydrolysis (rDH) increase of 1.12- or 2.00fold, respectively, compared to only using Alcalase. The simultaneous application of Alcalase, PepX and PepN from the beginning shows similar results as the sequential application, but only three remaining peptides are observed and the hydrolysis time is reduced from 16 h (sequential approach) to 6.5 h (simultaneous approach)	
3.4.14.11	Xaa-Pro dipeptidyl-peptidase	food industry	immobilization of enzyme as cross-linked enzyme aggregate CLEA results in 66% residual activity at 50°C after 4 d (compared to 50% for the free enzyme), and the optimum temperature increases from 30°C for wild-type to 40°C for PepN-CLEAs. With combined CLEAs of PepX/PepN the highest activity yield is about 18% and 9% for PepX and PepN activity, respectively. The combined CLEAs are suitable for application in protein hydrolysis. The relative degree of hydrolysis is increased by approximately 52% compared to an alcalase pre-hydrolyzed casein solution	
3.4.14.11	Xaa-Pro dipeptidyl-peptidase	food industry	production, characterization and use of cross-linked enzyme aggregates (CLEAs) from a fusion protein of PepN and PepX (FUS-PepN_PepX CLEA). The FUS-PepN_PepX CLEAs produced have activity for both specific enzymes. pH and temperature optima, environmental conditions show that the CLEAs are suitable for application in a complex matrix, such as food protein hydrolysates. The relative degree of hydrolysis of a prehydrolyzed casein solution is increased by 100% and the hydrolysate obtained shows a strong antioxidative capacity (ABTS-IC50 value: 7.85 microg/ml)	
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	
3.2.1.131	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	
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	
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	
5.3.1.5	xylose isomerase	food industry	industrial production of high fructose corn syrup	
3.4.22.67	zingipain	food industry	application of enzyme in food industry for cheese-making or meat tenderization. Optimization of purification protocol via three-phase partitioning system	
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%)