Excuse me, which enzyme preparations are commonly used in food, and where are they mainly used?

Mainly used for food modification and manufacturing new biological products wusuzj (in-station contact TA) 1) protease; 2) lipase; Commonly used enzymes such as glycosidase in ellenbole (station contact TA) include: 1. Glucosidase, such as amylase, cellulase, pectinase, lactase, etc. Proteases, such as bromelain, fig protease, trypsin, etc. 3. Lipases, such as phosphatase and sterolase. ; 4. Redoxidoreductases, such as glucose oxidase, catalase, peroxidase, lipoxygenase, etc. Isomerases, such as glucose isomerase. Enzymes in food industry are mainly used in starch processing, dairy products processing, fruit and vegetable processing, wine making, meat, eggs, fish processing, bread and baked goods manufacturing, food preservation and sweetener manufacturing. For details, please refer to relevant teaching materials such as food chemistry and food enzymology. Rhodiola water (in-station contact TA) is divided according to the substrate. Protease can hydrolyze protein under suitable conditions, which can usually be used to prepare functional food. Lipase-Hydrolyzes fatty substances under appropriate conditions; Glucosidase-The action of this enzyme is related to carbohydrates. In this way, the three basic nutrients are all done, and other enzymes are also available. I suggest that you can look for relevant enzymology books.