Table 1.

Examples of engineered enzymes and their effects in food applications.

Engineered Enzyme	Source	Method	Effect	Example of Application	References
Directed evolution
α-amylase Novamyl	Bacillus sp. (TS-25)	Error-prone PCR	Increased thermostability at acidic pH	Bakery	[8]
α-amylase	Bacillus licheniformis	Error-prone PCR	Increased thermostability	Bakery	[12]
α-amylase	Rhizopus oryzae	Multiple sequence alignment-based site-directed mutagenesis	Improved the thermostability and acid resistance	Starch industry and brewery	[9]
α-amylase	Bacillus cereus GL96	Combining computer-aided directed evolution and site-directed mutagenesis	Increased thermostability (70 °C) and stability over a range of pH from 4 to 11)	Bakery	[13]
Xylanase (reBaxA50)	Bacillus amyloliquefaciens	Error-prone touchdown PCR	Increased catalytic efficiency and stability under thermal and extreme pH	Biorefinery	[14]
Xylanase	Bacillus amyloliquefaciens xylanase A (BaxA) and Thermomonospora fusca	DNA shuffling	Increased specificity and catalytic efficiency	Production of prebiotic xylo-oligosaccharides	[15]
Lipase	Penicillium cyclopium	Error-prone PCR	Enhanced thermostability	Bakery and dairy	[16]
Lipase	Pseudomonas fluorescens	Error-prone PCR	Enhanced alkali stability	Bakery and dairy	[17]
β-galactosidase	Escherichia coli	Error-prone PCR	Increased activity	Milk processing	[18]
Alkaline protease	Bacillus alcalophilus	Error-prone PCR	Increased cold adaptation	Cold-temperature food processing	[19]
Transglutaminase	Streptomyces mobaraensis	Directed Evolution and Molecular Dynamics Simulation	Improved thermostability and specific activity	Bakery	[20]
Rational design
Serine peptidase	Pseudomonas aeruginosa	Site-directed mutagenesis	Improved thermal stability and catalytic efficiency	Dairy	[21]
Xylanase	Streptomyces	Site-directed mutagenesis	Enhanced substrate specificity	Bread making	[22]
β-glucanase	Bacillus terquilensis	Site-directed mutagenesis	Enhanced thermostability	Cereal-based sector	[23]
β-glucanase	Bacillus sp. SJ-10	Site-directed mutagenesis	Enhanced catalytic efficiency, halostability, and thermostability	Hemicelluloses hydrolysis	[24]
Lipase isozymes	Candida rugosa	Site-directed mutagenesis	Increased catalytic efficiency	Food emulsifiers	[25]
Cel9A-68 cellulase	Thermobifida fusca	Computer-aided enzyme simulation	Increased catalytic activity	Brewery and wine	[26]
Lipase	P. aeruginosa PAO1	Computational “reverse engineering”	Increased activity and stability	Dairy products such as cheese	[27]
GH11 xylanase	Neocallimastix patriciarum	Site-directed mutagenesis guided by sequence and structural analysis	Improved thermostability and kinetic efficiency	Cereal processing	[28]
GH11 xylanase	Bacillus sp. strain (T82A)	Site-saturation mutagenesis	Increased catalytic activity	Cereal processing	[29]
GH11 xylanase	Aspergillus niger	Virtual mutation and molecular dynamics simulations	Increased catalytic activity and thermostability	Cereal processing	[30]
Semi-rational design
Type II ASNase	Bacillus licheniformis	Structural alignment and molecular dynamic simulation	Increased catalytic efficiency, structure stability, and substrate binding	Fried potato products, bakery products, and coffee	[31]
Sucrose phosphorylase	Bacillus licheniformis	Semi-rational mutagenesis and low-throughput	Increased selectivity	Confectionery products	[32]
Cellobiose 2-epimerase	Caldicellulosiruptor saccharolyticus	Computational prediction performance and molecular dynamics simulation	Improved thermostability and catalytic efficiency	Production of lactose-based prebiotics	[33]