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Literature summary extracted from
- 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.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 1.1.3.5 | 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
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.1.3.5 | Chondrus crispus | - |
- |
- |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.1.3.5 | 5.6 | - |
- |
Chondrus crispus |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.1.3.5 | 5 | 6 | - |
Chondrus crispus |
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Release 2023.1 (January 2023)
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