Transglycosidases from aspergillus genus and their applications in food processing: Advances in enzyme mining and smart biocatalysis.

Transglycosidases (TGs) constitute a family of glycoside hydrolases that perform glycosyl transfer via intra- and intermolecular substitution. A. niger, A. oryzae, and other Aspergillus strains represent the major industrial sources of TGs, which are widely applied in food processing. However, prominent bottlenecks still restrict the optimization of enzyme performance, industrial adaptation, and the construction of synergistic catalytic systems. This comprehensive review expounds the application potential of Aspergillus-derived TGs in food processing, analyzes the scientific basis of artificial intelligence (AI) regulation on enzyme catalytic performance, systematically summarizes the molecular modification and multi-enzyme synergistic mechanisms, and illustrates their application effects in the fields of prebiotic oligosaccharides, dairy products, brewing, and baking. Furthermore, it promotes the in-depth integration of AI and food biomanufacturing, and advances the high-quality development of the green functional food processing industry, showing sustainable and bright prospects in smart bioprocessing and big-health food research.