Genetically modified food enzymes: a review

Yi Zhang, Timothy Geary, Benjamin K. Simpson

Research output: Contribution to journalReview articlepeer-review

29 Scopus citations


Natural food enzymes often have limitations in sophisticated and extreme food processing conditions. Genetically modified enzymes are designed to improve or alter the enzymological properties and/or increase purity and yield of expression, changes which can be attributed to the altered amino acid sequence, resulting from gene sequence manipulation. This article reviews the basic strategies for producing genetically modified enzymes, such as carbohydrases, proteases, lipases, and so on, and their use or potential use in food processing. Although there are challenges and safety concerns for using recombinant proteins in food processing, genetically modified enzymes are promising because of potential benefits for the food industry, consumers, and the environment.

Original languageEnglish (US)
Pages (from-to)14-18
Number of pages5
JournalCurrent Opinion in Food Science
StatePublished - Feb 2019

All Science Journal Classification (ASJC) codes

  • Food Science
  • Applied Microbiology and Biotechnology


Dive into the research topics of 'Genetically modified food enzymes: a review'. Together they form a unique fingerprint.

Cite this