Electric Field treatment is a food processing technique， which enables fast heat or mass transfer by inducing high current or high voltage. At present， electric field-based techniques are mainly used to inactivate enzymes in food and to improve the shelf life of food. However， they can also improve enzyme activity through electrochemical reaction and polarization effect. In this paper， the principle， advantages and disadvantages of the current electric field-based techniques were introduced， the research status of the electric field-based techniques in enzymatic reaction was summarized， the mechanism of the electric field affecting enzyme activity was presented， the key factors influencing the electric field passivation and the improvement of enzyme activity were discussed， and the application prospects of electric field in enzymatic reaction were prospected.