EC Number   |
Recommended Name |
Application |
|---|
    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 |
| 3.4.11.9 | Xaa-Pro aminopeptidase |
food industry |
PepX aminopeptidase from Streptococcus thermophilus ACA DC 0022 is used in Greek Feta cheese manufacturing |
| 2.7.8.8 | CDP-diacylglycerol-serine O-phosphatidyltransferase |
food industry |
phospholipids, especially phosphatidylserine, have many applications in functional food and pharmaceutical industries |
| 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 |
| 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 |
| 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 |
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 |
| 3.2.1.15 | endo-polygalacturonase |
food industry |
polygalacturonases are pectin substances degrading enzymes, that are widely used in juice and fruit beverages for quality improvement |
| 3.2.1.67 | galacturonan 1,4-alpha-galacturonidase |
food industry |
polygalacturonases are widely used in the food industry for juice extraction and clarification |
| 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 |
| 3.4.23.25 | saccharopepsin |
food industry |
possibly involved in ripening processes of fermented meat products |
| 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 |
| 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 |
| 3.1.1.73 | 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 |
| 3.2.1.17 | lysozyme |
food industry |
potential for the use of immobilized lysozyme as an antimicrobial component for antimicrobial packaging |
| 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 |
| 3.2.1.168 | 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 |
| 3.2.1.133 | glucan 1,4-alpha-maltohydrolase |
food industry |
potentially applied in bakery industries |
| 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 |
| 1.10.3.1 | 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 |
| 1.14.18.1 | 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 |
| 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 |
| 1.11.1.7 | peroxidase |
food industry |
preservation of raw milk, yoghurt, and cheese |
| 3.5.1.1 | asparaginase |
food industry |
pretreatment of potato chips and mooncakes with Asnase significantly decreases their acrylamide by 86% and 52%, respectively |
| 3.2.1.B33 | Sulfolobus shibatae beta-glycosidase |
food industry |
processing of lactose-containing products |
| 2.1.1.160 | caffeine synthase |
food industry |
producing low-caffeine tea through post-transcriptional silencing of caffeine synthase mRNA |
| 3.2.1.26 | beta-fructofuranosidase |
food industry |
producing short-chain fructooligosaccarides as functional food ingredients |
| 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 |
| 3.5.4.6 | AMP deaminase |
food industry |
production of 5'-IMP as food additives and pharmaceutical intermediate, important enzyme for the food industry |
| 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 |
| 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 |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
production of food ingredients |
| 3.2.1.80 | fructan beta-fructosidase |
food industry |
production of fuel ethanol and ultra-high fructose syrup |
| 3.2.1.26 | beta-fructofuranosidase |
food industry |
production of invert sugar |
| 3.2.1.26 | beta-fructofuranosidase |
food industry |
production of invert sugars and prebiotic compounds |
| 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 |
| 3.4.14.11 | 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) |
| 3.4.13.9 | 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 |
| 3.4.22.3 | 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 |
| 3.2.1.67 | galacturonan 1,4-alpha-galacturonidase |
food industry |
properties of PGI may be suitable for food processing |
| 3.2.1.82 | exo-poly-alpha-digalacturonosidase |
food industry |
properties of PGI may be suitable for food processing |
| 3.2.1.15 | endo-polygalacturonase |
food industry |
properties of the enzyme may be highly beneficial during fruit processing |
| 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 |
| 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 |
| 3.5.1.44 | 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 |
| 3.1.3.1 | 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 |
| 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 |
| 3.5.1.1 | asparaginase |
food industry |
reduction of acrylamide level in biscuits and bread |
| 3.1.1.73 | feruloyl esterase |
food industry |
release of phenolic acids |
| 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 |
| 3.1.1.11 | pectinesterase |
food industry |
responsible for phase separation and cloud loss in fruit juice manufacturing |
| 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 |
| 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 |
| 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 |
| 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 |
| 3.2.1.132 | chitosanase |
food industry |
seafood processing industries use chitosanase for bioconversion/valorisation of marine crustacean biomaterials |
| 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 |
| 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 |
| 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 |
| 3.2.1.1 | 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 |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
starch processiong to synthesize a food ingredient, highly branched cyclic dextrin |
| 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 |
| 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 |
| 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 |
| 4.2.2.10 | pectin lyase |
food industry |
successfully applied to production and clarification of juice |
| 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 |
| 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 |
| 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 |
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 |
| 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 |
| 3.5.1.1 | 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 |
| 3.2.1.73 | 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 |
| 3.4.17.1 | 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 3.2.1.40 | 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 |
| 3.5.1.44 | 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 |
| 3.1.3.8 | 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 |
| 3.1.3.26 | 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 |
| 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 |
| 2.4.1.25 | 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 3.1.3.26 | 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 |
| 3.2.1.98 | glucan 1,4-alpha-maltohexaosidase |
food industry |
the enzyme can be applied to manufacture high maltose syrup |
| 3.4.21.4 | trypsin |
food industry |
the enzyme can be used as a possible biotechnological tool in the fish processing and food industries |
| 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 |
| 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 |
