EC Number   |
Recommended Name |
Application |
|---|
   3.4.21.26 | prolyl oligopeptidase |
food industry |
the enzyme can be used during mashing to produce gluten free beer |
| 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 |
| 5.1.3.11 | cellobiose epimerase |
food industry |
the enzyme can be used for production of the probiotic lactulose |
 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 |
| 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 |
| 3.4.22.14 | actinidain |
food industry |
the enzyme can be used in meat tenderisation |
| 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 |
| 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 |
| 3.2.1.51 | alpha-L-fucosidase |
food industry |
the enzyme catalyse the transglycosylation reaction leading to production of fucosylated human milk oligosaccharides |
| 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 |
| 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 |
| 3.4.22.30 | Caricain |
food industry |
the enzyme detoxifies gliadin in wheat dough |
| 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 |
| 3.1.1.11 | pectinesterase |
food industry |
the enzyme enhances the pectin degradation process in apple juice clarification |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 3.2.1.133 | glucan 1,4-alpha-maltohydrolase |
food industry |
the enzyme has many potential applications in food processing |
| 1.1.3.10 | pyranose oxidase |
food industry |
the enzyme improves dough stability and bread quality |
| 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 |
| 3.2.1.15 | endo-polygalacturonase |
food industry |
the enzyme improves the elimination of coffee mucilage |
| 2.4.1.19 | cyclomaltodextrin glucanotransferase |
food industry |
the enzyme improves the sweetness and edulcorant quality of stevioside |
| 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 |
| 3.1.1.20 | tannase |
food industry |
the enzyme is a food processing enzyme used in food, brewing, and feed industry |
| 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 |
| 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 |
| 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 |
| 3.2.1.15 | endo-polygalacturonase |
food industry |
the enzyme is able to enhance the clarification of citrus juice |
| 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 |
| 5.3.1.15 | D-lyxose ketol-isomerase |
food industry |
the enzyme is an industrial producer of D-lyxose |
| 3.5.1.5 | urease |
food industry |
the enzyme is applicable to elimination of urea in Chinese rice wine |
| 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 |
| 3.2.1.73 | licheninase |
food industry |
the enzyme is considered as a candidate for application particularly in the animal feed industry |
| 3.4.23.25 | saccharopepsin |
food industry |
the enzyme is detrimental to beer foam stability |
| 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 |
| 3.1.1.20 | 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 |
| 3.2.1.8 | 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 |
| 3.2.1.142 | limit dextrinase |
food industry |
the enzyme is important for malting, influence of kilning on the enzyme activity, process optimization overview |
| 2.3.2.13 | protein-glutamine gamma-glutamyltransferase |
food industry |
the enzyme is important in the food industry |
| 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 |
| 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 |
| 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 |
| 3.2.1.78 | 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 |
| 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 |
| 3.4.21.7 | plasmin |
food industry |
the enzyme is responsible for spoilage of directly heated ultra-high temperature milk products |
| 3.1.1.11 | pectinesterase |
food industry |
the enzyme is suitable for both acidic and alkaline processing, such as coffee and tea fermentation |
| 3.2.1.67 | galacturonan 1,4-alpha-galacturonidase |
food industry |
the enzyme is suitable for clarification of orange juice |
| 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 |
| 1.1.3.4 | glucose oxidase |
food industry |
the enzyme is used as food preservative and color stabilizer |
| 3.4.23.4 | chymosin |
food industry |
the enzyme is used as milk coagulant in the cheese industry |
| 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 |
| 3.2.1.11 | dextranase |
food industry |
the enzyme is used for dextran elimination in sugar production process |
| 3.2.1.65 | levanase |
food industry |
the enzyme is used for enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs |
| 3.2.1.21 | beta-glucosidase |
food industry |
the enzyme is used for fermentation of Sicilian table olives |
| 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 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 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 |
| 3.2.1.23 | beta-galactosidase |
food industry |
the enzyme is used for hydrolysis of lactose extracted from whey or milk |
| 3.2.1.15 | endo-polygalacturonase |
food industry |
the enzyme is used for juice clarification of pear, banana and citrus |
| 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 |
| 3.5.1.1 | asparaginase |
food industry |
the enzyme is used for reducing acrylamide formation during the potato frying process |
| 3.2.1.108 | lactase |
food industry |
the enzyme is used for the production of dairy products |
| 3.2.1.133 | glucan 1,4-alpha-maltohydrolase |
food industry |
the enzyme is used for the production of maltose syrup from starch |
| 3.4.23.4 | chymosin |
food industry |
the enzyme is used for the production of Reggianito cooked cheese |
| 3.2.1.133 | glucan 1,4-alpha-maltohydrolase |
food industry |
the enzyme is used in baking and brewing industry |
| 1.8.2.1 | sulfite dehydrogenase (cytochrome) |
food industry |
the enzyme is used in biosensors for sulfite determination in wine samples |
| 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 |
| 1.1.3.4 | glucose oxidase |
food industry |
the enzyme is used in clinical, pharmaceutical, food and chemical industries |
| 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 |
| 3.1.4.11 | phosphoinositide phospholipase C |
food industry |
the enzyme is used in industrial soybean oil degumming |
| 3.5.1.2 | glutaminase |
food industry |
the enzyme is used in soy sauce fermentation |
| 3.4.23.20 | Penicillopepsin |
food industry |
the enzyme is used in the dairy industry such as in accelerated cheese ripening |
| 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 |
| 4.1.1.17 | ornithine decarboxylase |
food industry |
the enzyme is used in the wine making process |
| 3.1.4.3 | phospholipase C |
food industry |
the enzyme is used in vegetable oil refining by enzymatic phospholipid removal (degumming ) |
| 3.4.23.4 | chymosin |
food industry |
the enzyme is used industrially in cheese production |
| 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 |
| 3.2.1.40 | alpha-L-rhamnosidase |
food industry |
the enzyme is used to enhance wine aromas or to debitter citrus juices by releasing L-rhamnose |
| 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 |
| 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 |
| 3.1.1.20 | tannase |
food industry |
the enzyme is useful in the food-processing 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 |
| 2.4.1.19 | cyclomaltodextrin glucanotransferase |
food industry |
the enzyme leads to an improvement in the technological quality of gluten-free laminated baked products |
| 3.2.1.116 | glucan 1,4-alpha-maltotriohydrolase |
food industry |
the enzyme may be effective in retarding starch retrogradation in baked products |
| 3.2.1.67 | galacturonan 1,4-alpha-galacturonidase |
food industry |
the enzyme may be used for clarification of different fruit juices |
| 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.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 |
| 3.2.1.3 | 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 |
| 3.4.23.4 | chymosin |
food industry |
the enzyme plays an essential role in the coagulation of milk in the cheese industry |
| 3.2.1.98 | glucan 1,4-alpha-maltohexaosidase |
food industry |
the enzyme preparation is effective in removing starch based stains |
| 4.2.1.92 | hydroperoxide dehydratase |
food industry |
the enzyme produces aldehydes that are used as flavours in foods and beverages |
| 3.5.1.1 | asparaginase |
food industry |
the enzyme reduces acrylamide content in starchy fried food commodities |
| 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 |
| 3.2.1.6 | endo-1,3(4)-beta-glucanase |
food industry |
the enzyme reduces viscosity of mash during brewing peocesses |
| 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 |
