Application of Laccase in Food Molecular Modification and Food Colloid Systems
In recent years,improving the functional and nutritional characteristics of food moleculars has been a research hotspot.Enzymatic modification of food moleculars can be used to enhance their functional properties in food.Laccase can catalyze the oxidation of proteins,polysaccharides and polyphenols,and has great potential for application in the construction of food moleculars and food colloids.In this paper,the structure,source,catalytic mechanism of laccase on food molecular modification and its application in food colloid systems are summarized.It is found that laccase catalyzes the oxidation of food moleculars in two steps:the first step involves enzymatic reactions that produce free radicals or quinones;the second step involves non-enzymatic reactions of free radicals or quinones with other moleculars.In the whole process,laccase mainly plays a role in initiating the reaction.Cross-linking of food moleculars induced by laccase helps to improve the properties and functions of food moleculars,thus increasing the functional properties of food moleculars and expanding their applications,as well as improving the formation and stability of food colloid systems(such as emulsion,nanoparticles and microgels),so as to enhance their potential to encapsulate,protect and deliver bioactive compounds.
laccasecatalysisfree radicalscross-linkingfood colloid system
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