Enzymes are complex structures that play a fundamental role in the biological processes of living organisms. Whether in highly developed beings like humans or in single-celled organisms, enzymes process essential nutrients for cells and regulate biological reactions. They facilitate chemical reactions, leading to the formation of crucial compounds required for life processes. Their specificity and high efficiency make them indispensable biological catalysts. Given their nanoscale size, enzymes function like molecular nanorobots, executing precise biochemical tasks.
Enzymes in the Food Industry
Although enzymes are naturally produced for biological functions at very small quantity, advancements in biotechnology have enabled their controlled large scale reproduction and application in food processing. One of the most well-known uses of enzymes is fungal rennet in cheese production and the application of heat-resistant α-amylase in starch hydrolysis. Today, enzymes are widely used in industries such as malting, juice production, flour quality improvement, baking, and dairy processing. They also enable processes like acrylamide reduction and engineering of fat structures. However, there remains significant potential for further development, requiring continuous research and technological advancements.
Enzyme Engineering and Artificial Intelligence
Enzymes are protein-based structures, and their function is determined by their peptide sequence. The arrangement of amino acids dictates both their final shape and activity. Evolution has provided nature with diverse enzymatic structures, but researchers are now working to design enzymes with tailored functionalities or to enhance the efficiency of existing ones. For instance, some enzymes have low activity at high temperatures, but if they could function under such conditions, they would offer higher reaction rates and better process efficiency.
However, designing enzymes is a highly complex task due to the vast number of possible amino acid sequences. To overcome this challenge, scientists leverage artificial intelligence (AI) to analyze existing enzyme sequences and propose optimized variants. ProGen is an AI-driven enzyme-designing project that has shown promising results.
Development of New Flavors
One of the most exciting applications of enzymes is their role in flavor development. By optimizing enzymatic reactions under controlled conditions, researchers can create desirable flavor compounds. This process is similar to the aging of traditional cheeses, where enzymatic activity naturally enhances taste over time. Scientists are now exploring ways to accelerate this process using targeted enzyme applications to achieve the desired flavor profile in a shorter period. Enzyme-Modified Cheese (EMC) offers vast research opportunities in this area.
Protein Hydrolysates
A growing focus in food science is the hydrolysis of proteins, which leads to the formation of peptides. These peptides, varying in molecular weight and sequence, provide new functional properties for food product development. For example, protein hydrolysates can serve as emulsifiers, flavor enhancers, texture modifiers, or be incorporated into dietary formulations. Additionally, research on bioactive peptides has gained attention, particularly in developing therapeutic peptides within food matrices. A notable example is the use of beneficial bacteria to produce angiotensin-converting enzyme (ACE) inhibitor peptides in dairy products, contributing to blood pressure reduction.
Designing New Functional Structures
The identification and application of novel enzymes allow for the creation of new ingredients that do not naturally exist. A notable example is amylomaltase, an enzyme capable of extending amylopectin chains in starch. This modification enhances melting properties and gelation characteristics, offering improved textural and functional qualities in food applications.
