Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1485-1492

  Decamps, Karolien ^a   Joye, Iris J ^a   Haltrich, Dietmar ^b   Nicolas, Jacques ^c   Courtin, Christophe M ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c University of Paris Cité   (France)

Author keywords

Ferulic acid; Glucose oxidase; Pyranose oxidase; Thiol; Wheat

Indexed keywords

ASPERGILLUS NIGER; BIOCHEMICAL CHARACTERISTICS; D-GLUCOSE; DEHYDROASCORBIC ACID; FERULIC ACIDS; FOOD APPLICATIONS; FUNCTIONAL FEATURES; HIGH AFFINITY; MODEL SYSTEM; PYRANOSE OXIDASE; THIOL; THIOL OXIDATION; WHEAT; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

ASPERGILLUS; BEHAVIORAL RESEARCH; GLUCOSE; GLUCOSE SENSORS;

GLUCOSE OXIDASE;

DEHYDROASCORBIC ACID; FOOD ADDITIVE; GLUCOSE OXIDASE; OXIDOREDUCTASE; PYRANOSE OXIDASE; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS NIGER; BIOCHEMISTRY; CATALYSIS; CHEMICAL REACTION; DOUGH; FLOUR; NUCLEOTIDE SEQUENCE; TRAMETES MULTICOLOR; WHEAT;

ASPERGILLUS NIGER; TRAMETES OCHRACEA; TRITICUM AESTIVUM;

EID: 81855164776     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.041     Document Type: Article

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