Application of Recombinant Proteins in Contemporary Food Biotechnology: A Scoping Review

Introduction: Since 1994, the dynamic development of biotechnology and the widespread application of recombinant enzymes have led to new technological solutions in food production. Modern technologies enable the production of sugar, bread, beer, cheese, sausages, and other products using biotechnological processes and industrial food enzymes. The bioproduction of recombinant proteins has replaced natural enzymes, offering enzymes with enhanced catalytic functions, stability, and an extended range of operating conditions. These recombinant enzymes have proven to be economically more advantageous compared to natural and previously used recombinant enzymes.

Purpose: To delineate the scope of research on recombinant proteins and their role in modern food production from 1973 to 2024.

Materials and Methods: Sources were searched in the databases PubMed, RSCI, and Google Scholar. The review methodology adhered to the PRISMA-ScR protocol. The chronological scope of the review spans from 1973 to 2024.

Results: The initial search with keywords identified 121 sources: 101 from databases and 20 from other sources. After removing duplicates, 113 sources remained. A total of 111 full-text publications were assessed for eligibility, with two full publications excluded as ineligible. The main body of research indicates a trend towards the use of recombinant enzymes modified for improved physicochemical and catalytic properties. There is a noticeable trend towards the more widespread use of recombinant proteins produced by precision fermentation methods. General information on the application of recombinant proteins in the food industry is provided. The role of recombinant proteins in modern food production is highlighted.

Conclusions: The development of molecular biotechnology has led to the creation of new enzymes and proteins for the food industry, expanding their use in cheese making, confectionery, and baking. Challenges exist in developing new enzymes, expression systems for bioproduction, and bioprocesses with fundamentally new characteristics, leading to greater economic feasibility. The analysis revealed challenges related to the need for regulatory compliance with current capabilities and trends in the bioproduction of recombinant proteins for the food industry. The results obtained can be used to improve the catalytic properties of recombinant enzymes and enhance the stability of enzyme preparations. These findings are useful for the targeted development of recombinant protein and enzyme production systems, increasing their productivity through a better understanding of the main directions of the modern recombinant enzyme industry for food production.

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