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