Enzyme Engineering and Application in Food Processing

Dear Colleagues,

Enzymes are essential processing aids in the food industry. Food enzymes have been wildly used in many food processes, such as clarification, coagulation, color and flavor generation, decolorization, saccharification, tenderization, maceration, improved nutritional value, and removal of unfavorable components. Recently, there has been an increase in the demand for food enzymes with modified activity, specificity, and stability. Enzyme engineering is an important tool to meet the demand for enzymes adjusted to different food processes. Each enzyme engineering strategy, such as immobilization, rational design, semi-rational design, and directed evolution, has specific applications and limitations, which must be considered when choosing a suitable strategy. Engineered enzymes can be optimized for different food applications by choosing the appropriate strategy.

This Special Issue of Foods aims to gather and display cutting-edge research on enzyme engineering and application in food processing. Manuscripts are encouraged to include original research and reviews in the broad spectrum of research topics, encompassing, but not limited to, the following:

• Biotechnological Production and Application of Food Enzymes;
• Biochemistry and Biocatalysis of Food Enzymes;
• Structural and Computational Analysis of Food Enzymes;
• Rational Design, Semi-rational Design, and Directed Evolution of Food Enzymes;
• Immobilization of Food Enzymes and Applications.

Dr. Xinyi Zan
Guest Editor

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. Foods 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 2900 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.

• enzyme
• enzyme engineering
• production and application of food enzymes
• biocatalysis
• structure
• computational analysis
• rational design
• semi-rational design
• directed evolution
• immobilization