Literature summary for 1.1.3.5 extracted from

  • Guel, H.; Oezer, M.; Dizlek, H.
    Improvement of the wheat and corn bran bread quality by using glucose oxidase and hexose oxidase (2009), J. Food Qual., 32, 209-223.
    View publication on PubMed

Application

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/ Products (Substrates)

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

Organism UniProt Comment Textmining
Chondrus crispus
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red algae
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Source Tissue

Source Tissue Comment Organism Textmining
commercial preparation
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Chondrus crispus
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Substrates and Products (Substrate)

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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?