Application | Comment | Organism |
---|---|---|
nutrition | effect of enzyme activity on the rheological properties of dough. Oxidation of ferulic acid in presence of enzyme plus a peroxidase purified from wheat germ was most efficient. Mathematical model describing release or consumption of the different reactants | Chondrus crispus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Chondrus crispus | - |
- |
- |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.6 | - |
- |
Chondrus crispus |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5 | 6 | - |
Chondrus crispus |