Food Enzymes: The "Chip" of the Food Manufacturing Industry 

Professor Lu Fuping, Deputy Secretary of the Party Committee and President of Tianjin University of Science and Technology

As the "chip" of the food manufacturing industry, food enzymes can make food more and more "enzymes" good, which is of great significance to help China's food industry upgrade and achieve high-quality development of the food industry

In this issue of China Food Think Tank, an expert from China Food Think Tank, Deputy Secretary of the Party Committee of Tianjin University of Science and Technology, and President Professor Lu Fuping is invited to write a signed article on "Food Enzymes: The 'Chip' of the Food Manufacturing Industry" to share his unique views

Deputy Secretary of the Party Committee of Tianjin University of Science and Technology, President, Professor Lu Fuping (first from the right)

Food enzymes have broad application prospects

Food enzymes are commonly found in animals, plants and microorganisms and can be obtained by extraction or fermentation

Food enzyme is an intermediate catalytic medium, and the products circulating in the market are often the final products formed by it, and consumers are often unfamiliar with it

The application of food enzymes mainly involves starch product manufacturing, dairy product manufacturing, bakery food manufacturing, condiment manufacturing, fermented product manufacturing, food additive manufacturing, wine and beverage manufacturing and other fields.

With the improvement of people's requirements for food health, nutrition and safety, food enzymes are also facing higher challenges

Food enzyme research tends to be smart and efficient

Commonly used food enzymes can be divided into carbohydrase, protease, lipase, oxidoreductase and isomerase

Using molecular simulation technology, the three-dimensional conformation of food enzyme molecules can be visually observed, so as to further deepen the understanding of the catalytic mechanism of food enzymes and guide the efficient and rational design of food enzyme molecules

In addition, the development of technical systems such as synthetic biology, high-throughput screening, and efficient gene editing has made the performance modification of food enzymes more accurate and fast

Food Enzyme Standards Are Crucial

National and industry standards related to food enzyme preparations play a key role in regulating the production and use of food enzymes

The safety evaluation of food enzymes mainly includes two categories: source safety and production and processing safety

Therefore, for food enzyme standards, safety evaluation has become an important indicator

　　Enzyme preparations used in China's food industry are managed as food additives and processing aids.

Editor in charge: Xiao Zhihan Review: Wang Jinchen