Application | Comment | Organism |
---|---|---|
food industry | the enzyme is useful for improving the rheological and bread making properties of flour and the quality of the bread, overview | Chondrus crispus |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | Chondrus crispus | hexose oxidase transforms a number of mono- and oligosaccharides such as beta-D-glucose, D-galactose, xylose, arabinose, cellobiose, lactose, maltose, maltotriose and maltotetraose to corresponding lactones, concomitant with the formation of H2O2, which is used for improving of on rheological and bread making properties of flour, hexose oxidase is used separately in each corn bran-wheat flour formula with L-ascorbic acid at 75 mg/kg, glucose at 0.5% and vital gluten at 9.2% | ? | - |
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Organism | UniProt | Comment | Textmining |
---|---|---|---|
Chondrus crispus | - |
red algae | - |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
commercial preparation | - |
Chondrus crispus | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | hexose oxidase transforms a number of mono- and oligosaccharides such as beta-D-glucose, D-galactose, xylose, arabinose, cellobiose, lactose, maltose, maltotriose and maltotetraose to corresponding lactones, concomitant with the formation of H2O2, which is used for improving of on rheological and bread making properties of flour, hexose oxidase is used separately in each corn bran-wheat flour formula with L-ascorbic acid at 75 mg/kg, glucose at 0.5% and vital gluten at 9.2% | Chondrus crispus | ? | - |
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