Enzyme kinetics and engineering strategies for sustainable alternative protein production: From plant and microbial systems to cultivated meat.

The application of alternative proteins and their advanced techniques in various proteins including microbial, algal, plant-based and precision-fermented are highly used as alternative proteins. The cultivated meat approaches have intensified the need for optimized approaches in the process of enzymes. Enzyme kinetics and bioengineering play a significant role in the enhancement of protein functionality, flavor, texture, digestibility and overall process efficiency. The present book-chapters emphasize the basic principles enzyme kinetics, inhibition mechanisms, catalytic mechanisms and efficiency, also discussed the advanced kinetic models related to the heterogeneous protein substrates. Application of enzymes like transglutaminases, carbohydrase's and lipases are commonly used in alternative proteins production, with emphasis on microbial, algal, plant and cultivated systems. Engineering applications like rational design, immobilization approaches, directed evolution, computational biology are discussed as essential tools for the enhancement of enzymes, stability, specificity and industrial robustness. In addition, the integration of enzymatic kinetic modeling with bioreactor design process intensification to address the current challenges in the large scale-up and commercial applications. The present chapter highlights the advances in enzyme technology and bioprocessing, that are essential for developing sustainable, cost-effective and alternative protein products for the food industry.