Lipase activity was detected based on the fluorescence properties of gold nanoclusters (AuNCs) and the inner filter effect (IFE) of p-nitrophenol. Glutathione-modified AuNCs was used as fluorophore, and p-nitrophenol produced from the lipase-catalyzed hydrolysis of p-nitrophenol palmitate as fluorescence absorbent. The results showed that under the optimal conditions (p-nitrophenyl palmitate concentration 1.6 mg/mL, pH 7.5, temperature 50 ℃, and reaction time 20 min), the relative fluorescence intensity (F₀–F, y) was positively correlated with lipase activity (x) in the range of 5.6‒196 U/L, which was described by the equation y =2.0035+0.9368x, with a correlation coefficient (r²) of 0.9978, and the detection limit was 1.3 U/L (at a signal-to-noise ratio of 3). The developed method is simple and sensitive, and can be applied to the detection of lipase activity.

In recent years, in the context of global resource shortage, mechanoenzymatic reactions have attracted great attention from both academia and the food industry due to their efficient, green, energy-saving and sustainable characteristics. Organic synthesis reactions typically use a large amount of chemical reagents and require strict reaction conditions and complex downstream operations to separate and purify products, which should be used sparingly or not at all in foods. Mechanoenzymology, i.e., the use of mechanical energy to promote enzyme-catalyzed reactions in a solvent-free system, is in line with the current development needs and concepts. This paper reviews the origin, development, influencing factors and mechanism of mechanoenzymology and the applications of different enzymes in mechanoenzymology in order to provide theoretical guidance for the field of food chemistry and biocatalysis.

Mechanoenzymology has emerged as a mechanical enzyme catalysis strategy in the food field due to its solvent-free or solvent-less characteristics. Solvent-free mechanoenzymatic catalysis reaction can effectively use the specificity, regioselectivity and stereoselectivity of enzymes, and simultaneously avoid the problems with traditional solution reactions such as the limitation of solubility in organic solvents and the residues of toxic and harmful products. Therefore, it has the advantages of efficient production, safety, environmental friendliness, sustainability and maximization of atomic economy, and has important application value in food processing such as material pretreatment. In this context, this paper reviews enzyme-catalyzed ball milling and twin-screw extrusion without solvent, discusses the key factors affecting the stability and recyclability of the catalyst in mechanoenzymatic catalysis reaction and the application of mechanoenzymatic catalysis reaction in food processing, and highlights the challenges and development trends in the field of mechanoenzymology, aiming to provide some references for research on mechanoenzymatic catalysis technology. In the future, the application scope of mechano-enzymology in the field of foods can be expanded through the development of enzyme mimics that can simulate the key characteristics of natural enzymes and new enzyme immobilization technologies and through innovative research such as exploring the mechanism of mechanoenzymatic catalysis reaction.

In recent years, researchers have often modulated the sensory and functional properties of foods through the interaction among various food components. Phenolic acids, proteins and carbohydrates widely exist and play important roles in flour products. Until now, existing studies primarily concentrate on the interactions of phenolic acid with protein and carbohydrate, along with their applications in several fields such as food processing and healthcare. The intricate interactions in the phenolic acid-protein-carbohydrate ternary system impart different sensory and functional properties to flour products. In this article, we review the research progress on the interactions among phenolic acid, protein and carbohydrate and their influence on the sensory and functional properties of bread dough, hoping to provide theoretical guidance for the application of the ternary system composed of phenolic acids, proteins and carbohydrates in flour products.