Enzymes for Use in Functional Foods

Abstract

Abstract Enzymes are ubiquitous catalytic biomolecules responsible for the conversion of one biological compound to another. Compared with conventional organic synthesis, enzymes are more environmentally friendly, more sustainable, and offer better selectivity for substrates. Enzymes are therefore widely used in many biotechnological applications including the production of functional foods and ingredients. Functional foods, or foods with health benefits beyond nutrition, have aroused the interest of consumers, clinicians, and food manufacturers, owing to the role they play in promoting health. The discovery and characterization of enzymes for use in the production of functional foods have also attracted much research attention. In this chapter, we explore the role of enzymes in the production of functional foods. Specifically, we have described the biochemistry and catalytic behaviors of proteases, lipases, and glycosidases in the release of bioactive compounds, respectively, from three major food nutrient groups; namely proteins, lipids, and carbohydrates. The exploitation of these enzymes for the development of novel functional foods is therefore discussed.