Table 1.

An overview of enzymes used in food and feed processing (adapted from [10, 12, 13, 68]).

Class	Enzyme	Role
Oxidoreductases	Glucose oxidase	Dough strengthening
	Laccases	Clarification of juices, flavor enhancer (beer)
	Lipoxygenase	Dough strengthening, bread whitening
Transferases	Cyclodextrin	Cyclodextrin production
	Glycosyltransferase
	Fructosyltransferase	Synthesis of fructose oligomers
	Transglutaminase	Modification of viscoelastic properties, dough processing, meat processing
Hydrolases	Amylases	Starch liquefaction and sachcarification
		Increasing shelf life and improving quality by retaining moist, elastic and soft nature
		Bread softness and volume, flour adjustment, ensuring uniform yeast fermentation
		Juice treatment, low calorie beer
	Galactosidase	Viscosity reduction in lupins and grain legumes used in animal feed, enhanced digestibility
	Glucanase	Viscosity reduction in barley and oats used in animal feed, enhanced digestibility
	Glucoamylase	Saccharification
	Invertase	Sucrose hydrolysis, production of invert sugar syrup
	Lactase	Lactose hydrolysis, whey hydrolysis
	Lipase	Cheese flavor, in-situ emulsification for dough conditioning, support for lipid digestion in young animals, synthesis of aromatic molecules
	Proteases (namely, chymosin, papain)	Protein hydrolysis, milk clotting, low-allergenic infant-food formulation, enhanced digestibility and utilization, flavor improvement in milk and cheese, meat tenderizer, prevention of chill haze formation in brewing
	Pectinase	Mash treatment, juice clarification
	Peptidase	Hydrolysis of proteins (namely, soy, gluten) for savoury flavors, cheese ripening
	Phospholipase	In-situ emulsification for dough conditioning
	Phytases	Release of phosphate from phytate, enhanced digestibility
	Pullulanase	Saccharification
	Xylanases	Viscosity reduction, enhanced digestibility, dough conditioning
Lyases	Acetolactate decarboxylase	Beer maturation
Isomerases	Xylose (Glucose) isomerase	Glucose isomerization to fructose