Enzymes play an increasingly important role in diverse industrial fields such as food

pharmacy and fine chemistry. However

most of the enzymes require mild reaction conditions to maintain the activity

and they have poor tolerance towards heat

acid and salt under stressful conditions in real applications. Thus

the enzymes are very labile to lose their activity

severely limiting their applications. Therefore

it is critical and also challenging to engineer enzymes for higher stability. In this paper

the progress in enzyme stability modification is summarized from perspectives of chemical decoration and molecular modification. The molecular modification is illustrated with regards to directed evolution

semi-rational

ration design and glycosylation

where the glycosylation as a new tool to improve enzyme stability is briefly reviewed.