酶存在于所有自然存在的生命形式中，包括植物、动物和微生物。酶已在食品工业中用于将原材料转化为主要产品、修改产品的功能特性和/或控制或改进食品加工过程。植物细胞的细胞壁由复杂的多糖网络组成，包括纤维素、半纤维素和果胶，这些结构之间存在相互作用。用于降解细胞壁成分的选择性酶，例如纤维素酶、半纤维素酶和果胶酶，用于对相应的细胞壁成分进行水解作用。纤维素酶和半纤维素酶在木质纤维素底物的水解中起主要作用，果胶分解酶用于降解果胶结构。与此同时，纤维素分解酶、半纤维素分解酶和果胶分解酶已用于食品工业的不同过程，例如水果和蔬菜加工业、葡萄酒生产、烘焙过程、精油回收和植物油提取。本综述讨论了纤维素酶、半纤维素酶和果胶酶的主要应用及其在食品和饮料行业中的裂解特性、来源（主要是微生物）和底物的特征。

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Enzymes are present in all naturally occurring forms of life, including plants, animals, and microorganisms. Enzymes have been used in the food industry to transform a raw material into a main product, to modify the functional characteristics of a product, and/or to control or improve food processes. The cell wall of plant cells is composed of a complex network of polysaccharides, including cellulose, hemicelluloses, and pectin, with interactions between these structures. Selective enzymes for the degradation of cell wall components, such as cellulases, hemicellulases, and pectinases, are used to perform hydrolytic actions on the respective cell wall components. Cellulases and hemicellulases play a predominant role in the hydrolysis of lignocellulosic substrates, and pectinolytic enzymes are used to degrade pectic structures. Along with this, cellulolytic, hemicellulolytic, and pectinolytic enzymes have been used in the food industry in different processes such as in fruit and vegetable processing industries, wine production, baking process, essential oil recovery, and vegetable oil extraction. This review discusses the major applications of cellulases, hemicellulases, and pectinases and their cleavage characteristics, sources (mainly microbial), and features of the substrates in the food and beverage industries.