Submit to Special Issue Submit Abstract to Special Issue Review for Molecules Propose a Special Issue

Journal Menu

Journal Browser

► Journal Browser

Special Issue "The Application of Enzyme in Food Chemistry"

Special Issue Editors
Special Issue Information
Keywords
Published Papers

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 December 2023 | Viewed by 4068

Share This Special Issue

Special Issue Editors

Dr. Hong Jiang

E-Mail Website
Guest Editor

College of Food Science and Engineering, Ocean University of China, Qingdao, China
Interests: food synthetic biology
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Zhipeng Wang

E-Mail Website
Co-Guest Editor

School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Interests: marine enzyme engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

For a long time, enzymes have played a vital role in biocatalysis. As is well known, the biotechnological tool of enzymes not only is specific and safe but also has the characteristics of high efficiency and environmental friendliness. Therefore, the application of enzymes in food industry has attracted more and more attention. In fact, food enzymes, including glycoside hydrolases, lipases, proteases, and so on, have been used in different food segments, such as food processing, food preservation, food control, as well as food testing and analysis. However, compared with the abundant enzyme resources in nature, relatively few of them are used in the food industry. As a consequence, mining of food enzymes with high activity, improvement of enzyme stability based on rational design, construction of robust food enzyme expression systems, and establishment of high-efficiency catalysis systems and technology are of great significance to promote the application of enzymes in the food industry. This Special Issue aims to collect papers on aspects related to food enzyme mining, expression, design, and application in food segments. In this Special Issue, both original research articles and reviews are welcome and encouraged.

Dr. Hong Jiang
Prof. Dr. Zhipeng Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food enzyme
enzyme cloning and expression
rational design
enzyme techniques
food processing
food preservation
food control
food testing and analysis

Published Papers (4 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Research

Open AccessArticle

A Novel Cold-Adapted and High-Alkaline Alginate Lyase with Potential for Alginate Oligosaccharides Preparation

and

Molecules 2023, 28(17), 6190; https://doi.org/10.3390/molecules28176190 - 22 Aug 2023

Viewed by 340

Abstract

Alginate oligosaccharides (AOs) prepared through enzymatic reaction by diverse alginate lyases under relatively controllable and moderate conditions possess versatile biological activities. But widely used commercial alginate lyases are still rather rare due to their poor properties (e.g., lower activity, worse thermostability, ion tolerance, etc.). In this work, the alginate lyase Alyw208, derived from Vibrio sp. W2, was expressed in Yarrowia lipolytica of food grade and characterized in order to obtain an enzyme with excellent properties adapted to industrial requirements. Alyw208 classified into the polysaccharide lyase (PL) 7 family showed maximum activity at 35 °C and pH 10.0, indicating its cold-adapted and high-alkaline properties. Furthermore, Alyw208 preserved over 70% of the relative activity within the range of 10–55 °C, with a broader temperature range for the activity compared to other alginate-degrading enzymes with cold adaptation. Recombinant Alyw208 was significantly activated with 1.5 M NaCl to around 2.1 times relative activity. In addition, the endolytic Alyw208 was polyG-preferred, but identified as a bifunctional alginate lyase that could degrade both polyM and polyG effectively, releasing AOs with degrees of polymerization (DPs) of 2–6 and alginate monomers as the final products (that is, DPs 1–6). Alyw208 has been suggested with favorable properties to be a potent candidate for biotechnological and industrial applications. Full article

(This article belongs to the Special Issue The Application of Enzyme in Food Chemistry)

► Show Figures

Figure 1

Open AccessCommunication

Characterization of a New Laccase from Vibrio sp. with pH-stability, Salt-tolerance, and Decolorization Ability

and

Molecules 2023, 28(7), 3037; https://doi.org/10.3390/molecules28073037 - 29 Mar 2023

Viewed by 765

Abstract

Laccases have been widely used for fruit juice clarification, food modification, and paper pulp delignification. In addition, laccases exhibit remarkable performance in the degradation of toxic substances, including pesticides, organic synthetic dyes, antibiotics, and organic pollutants. Thus, the screening and development of robust laccases has attracted significant attention. In this study, Vibrio sp. LA is a strain capable of producing cold-adapted laccases. The laccase coding gene L01 was cloned from this strain and expressed in Yarrowia lipolytica, a host with good secretion ability. The secreted L01 (approximate MW of 56,000 Da) had the activity and specific activity of 18.6 U/mL and 98.6 U/mg toward ABTS, respectively. The highest activity occurred at 35 °C. At 20 °C, L01 activity was over 70% of the maximum activity in pH conditions ranging from 4.5–10.0. Several synthetic dyes were efficiently degraded by L01. Owing to its robustness, salt tolerance, and pH stability, L01 is a promising catalytic tool for potential industrial applications. Full article

(This article belongs to the Special Issue The Application of Enzyme in Food Chemistry)

► Show Figures

Figure 1

Open AccessArticle

Screening and Characteristics of Marine Bacillus velezensis Z-1 Protease and Its Application of Enzymatic Hydrolysis of Mussels to Prepare Antioxidant Active Substances

and

Molecules 2022, 27(19), 6570; https://doi.org/10.3390/molecules27196570 - 04 Oct 2022

Viewed by 1174

Abstract

Bacillus velezensis is a type of microorganism that is beneficial to humans and animals. In this work, a protease-producing B. velezensis strain Z-1 was screened from sludge in the sea area near Qingdao (deposit number CGMCC No. 25059). The response surface methodology was used to analyze protease production, and the optimal temperature was 37.09 °C and pH 7.73 with the addition of 0.42% NaCl, resulting in maximum protease production of 17.64 U/mL. The optimum reaction temperature and pH of the protease of strain Z-1 were 60 °C and 9.0, respectively. The protease had good temperature and pH stability, and good stability in solvents such as methanol, ethanol and Tween 80. Ammonium, NH₄⁺,and Mn²⁺ significantly promoted enzyme activity, while Zn²⁺ significantly inhibited the enzyme activity. The protease produced by strain Z-1 was used for the enzymolysis of mussel meat. The mussel hydrolysate exhibited good antioxidant function, with a DPPH free radical removal rate of 75.3%, a hydroxyl free radical removal rate of 75.9%, and a superoxide anion removal rate of 84.4%. This study provides a reference for the application of B. velez protease and the diverse processing applications of mussel meat. Full article

(This article belongs to the Special Issue The Application of Enzyme in Food Chemistry)

► Show Figures

Figure 1

Open AccessArticle

A Novel Potent Crystalline Chitin Decomposer: Chitin Deacetylase from Acinetobacter schindleri MCDA01

and

Molecules 2022, 27(16), 5345; https://doi.org/10.3390/molecules27165345 - 22 Aug 2022

Cited by 7 | Viewed by 1356

Abstract

Chitosan is a functional ingredient that is widely used in food chemistry as an emulsifier, flocculant, antioxidant, or preservative. Chitin deacetylases (CDAs) can catalyze the hydrolysis of acetyl groups, making them useful in the clean production of chitosan. However, the high inactivity of crystalline chitin catalyzed by CDAs has been regarded as the technical bottleneck of crystalline chitin deacetylation. Here, we mined the AsCDA gene from the genome of Acinetobacter schindleri MCDA01 and identified a member of the uraD_N-term-dom superfamily, which was a novel chitin deacetylase with the highest deacetylation activity. The AsCDA gene was expressed in Escherichia coli BL21 by IPTG induction, whose activity to colloidal chitin, α-chitin, and β-chitin reached 478.96 U/mg, 397.07 U/mg, and 133.27 U/mg, respectively. In 12 h, the enzymatic hydrolysis of AsCDA removed 63.05% of the acetyl groups from α-chitin to prepare industrial chitosan with a degree of deacetylation higher than 85%. AsCDA, as a potent chitin decomposer in the production of chitosan, plays a positive role in the upgrading of the chitosan industry and the value-added utilization of chitin biological resources. Full article

(This article belongs to the Special Issue The Application of Enzyme in Food Chemistry)

► Show Figures

Journal Menu

Journal Browser

Special Issue "The Application of Enzyme in Food Chemistry"

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (4 papers)

Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI