Progress on Efficient Techniques for Enzymatic Hydrolysis of Plant Cell Wall Polysaccharides and Their Application in Food Processing

The structural heterogeneity and complexity of plant cell wall polysaccharides limit the release of phytonutrients in food processing, ultimately affecting the sensory quality, nutritional value, and shelf stability of products. Efficient enzymatic hydrolysis using plant cell wall polysaccharide-degrading enzymes (PCWPE) is a key step in overcoming the plant cell wall, a chemically complex structure composed mostly of polysaccharides, in food processing. PCWPE include cellulase, hemi-cellulase and pectinase, which specifically and efficiently hydrolyze glycosidic bonds in plant cell wall polysaccharides, significantly improving the sensory flavor and nutritional value of products, enhancing the stability of multiphase systems, and increasing the product yield. In recent years, PCWPE have been widely used in beverage processing, phytonutrient extraction, functional sugar preparation, and the processing of emerging sustainable plant-based food and thereby have become a research hotspot in the field of green food processing. This article summarizes the latest research on the mechanism of action of PCWPE, efficient enzymatic hydrolysis techniques and their application in the food industry, with a view to providing a reference for technological innovation in the field of high-quality plant-based food processing.