Research Progress of Mechanoenzyme Catalysis and its Application in Food Field

ZHENG Mengdi; XIN Jiaying; CUI Tianyu; CHEN Lixin; CHENG Wei; LIU Tianfu

doi:10.13386/j.issn1002-0306.2024060261

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ZHENG Mengdi, XIN Jiaying, CUI Tianyu, et al. Research Progress of Mechanoenzyme Catalysis and its Application in Food Field[J]. Science and Technology of Food Industry, 2025, 46(11): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060261.

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Research Progress of Mechanoenzyme Catalysis and its Application in Food Field

1.
Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China
2.
State Key Laboratory for Oxo Synthesis and Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China

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Received Date: June 17, 2024
Available Online: March 25, 2025

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Abstract

Abstract

Mechanoenzyme catalysis is a promising biocatalysis technology for producing value-added products in a sustainable and environment friendly manner. This approach can significantly improve the reaction efficiency, reduce the use of solvents and enhance the stability of enzymes in solvent-free system by mechanochemical means, in line with the concept of green chemistry and sustainable development. In this paper, the reaction system, reaction mode, influencing factors, the principle of enzyme stability under mechanical action and the application of mechanoenzyme catalysis in the synthesis of food additives, extraction of functional components and degradation of by-products of food processing are reviewed, and the advantages of mechanoenzyme catalysis in the field of food are demonstrated from the perspective of green chemistry. Finally, the challenges and future development directions of mechanoenzyme catalysis are discussed.
- mechanoenzyme catalysis,
- solvent-free systems,
- green chemistry,
- food additives,
- functional components,
- by-products of food processing

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