Literature summary for 1.1.3.5 extracted from

  • Garcia, R.; Rakotozafy, L.; Nicolas, J.
    Analysis and modeling of the ferulic acid oxidation by a glucose oxidase-peroxidase association. Comparison with a hexose oxidase-peroxidase association (2004), J. Agric. Food Chem., 52, 3946-3953.
    View publication on PubMed

Application

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

Organism UniProt Comment Textmining
Chondrus crispus
-
-
-

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.6
-
-
Chondrus crispus

pH Range

pH Minimum pH Maximum Comment Organism
5 6
-
Chondrus crispus