Research progress in the enzymatic modification

ZHANG Yong-shuai; LI Yuan-zhao; SUN Jun-liang

doi:10.13386/j.issn1002-0306.2014.02.062

ZHANG Yong-shuai, LI Yuan-zhao, SUN Jun-liang. Research progress in the enzymatic modification[J]. Science and Technology of Food Industry, 2014, (02): 350-353. DOI: 10.13386/j.issn1002-0306.2014.02.062

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Research progress in the enzymatic modification

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Enzymatic modification could improve its stability, catalytic efficiency, biological activity, mission life, and etc., which promotes its application in food and medicine industries. This review covered seven chemical modification methods such as protein cross-linking modification, small-molecules chemical modification, and cofactor modification, and three genetic engineering methods such as molecular orientation modification and site-directed mutagenesis modification, as well as their applications in the food, pharmaceutical and chemical industries. Additionally, the prospects of enzymatic modification development also be highlighted.

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Research progress in the enzymatic modification

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