Enzymes in grain processing

Marie Sofie Møller, Birte Svensson*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review


Enzymes are central in producing compounds from grains that are desirable in modern food and beverages. Some of these enzymes occur naturally in grains, while others are exogenous, often of microbial origin, and either supplied as agents for pretreatment and manufacture or introduced into the grains using genetic techniques. Enzymes can add value by utilising raw materials more efficiently, enhance the impact of food and beverages on human health and nutrition, serve to eliminate antinutrients, facilitate techno-functional performance and be inspiration in pioneering handling of industrial waste from crop grains. The review focuses on recent findings on grains, grain fractions, flour and extracted grain components with emphasis on starch, proteins and cell wall polysaccharides subjected to industrially relevant enzyme-catalyzed processing.
Original languageEnglish
JournalCurrent Opinion in Food Science
Pages (from-to)153-159
Number of pages7
Publication statusPublished - 2021


Dive into the research topics of 'Enzymes in grain processing'. Together they form a unique fingerprint.

Cite this