Journal of Agricultural and Food Chemistry,
Год журнала:
2024,
Номер
72(46), С. 25462 - 25480
Опубликована: Ноя. 11, 2024
In
eggs,
there
are
several
components:
eggshell
(ES),
membrane
(ESM),
egg
white
(EW),
and
yolk
(EY).
Many
modification
methods
exist,
such
as
thermal
treatment,
high
pressure,
freeze-thaw
cycles,
ultrasonic
ozonation,
phosphorylation,
acylation,
all
aimed
at
improving
the
functional
properties
of
EW
EY.
Additionally,
microorganism
enzyme
modifications
have
proven
effective
in
enhancing
ES
ESM
unique
components
eggs.
The
is
rich
calcium
carbonate,
while
protein.
utilization
can
help
promote
economic
income
poultry
industry
benefit
environment.
Research
on
has
shown
that
microorganisms
enzymes
potential
to
improve
their
properties.
After
modification,
be
utilized
production
egg-based
other
food
products
for
improved
performance.
Furthermore,
produce
bioactive
peptides,
which
treat
specific
diseases
may
even
used
biomedical
field.
This
review
primarily
focuses
effects
summarizes
roles
microbial
enzymatic
this
context.
Foods,
Год журнала:
2024,
Номер
13(23), С. 3846 - 3846
Опубликована: Ноя. 28, 2024
This
review
summarizes
the
latest
progress
in
enzyme
preparation,
including
design
and
modification
technology,
exploration
of
new
sources,
application
preparation
food
processing,
detection,
preservation.
The
directed
evolution
technology
improved
stability
catalytic
efficiency
enzymes,
while
immobilization
enhanced
reusability
industrial
applicability.
Extremozymes
biomimetic
enzymes
exhibit
excellent
performance
under
harsh
conditions.
In
can
improve
quality
flavor.
combined
with
immune
detection
biosensors
realize
rapid
allergens,
pollutants,
pesticide
residues.
preservation,
enhance
by
extending
shelf
life
inhibiting
microbial
growth.
future,
engineering
will
be
computer-aided
design,
artificial
intelligence,
material
to
promote
intelligent
multifunctional
development
help
technological
upgrading
sustainable
industry
green
chemistry.
