Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour

Food Chemistry

Volumn 161, Issue , 2014, Pages 1-7

  Tang, Lele ^a   Yang, Ruijin ^a   Hua, Xiao ^a   Yu, Chaohua ^a   Zhang, Wenbin ^a   Zhao, Wei ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Breadmaking quality; Chitosan; Commercial wheat flour; Glucose oxidase; Immobilization; Sodium tripolyphosphate

Indexed keywords

AMYLASES; CHITOSAN; GLUCOSE OXIDASE; GLUCOSE SENSORS; RADIOACTIVE WASTE VITRIFICATION;

BREADMAKING QUALITY; ITS APPLICATIONS; OPTIMUM CONDITIONS; SODIUM TRIPOLYPHOSPHATE; WHEAT FLOURS;

BREADMAKING;

AMYLASE; CHITOSAN; GLUCOSE OXIDASE; TRIPOLYPHOSPHATE;

ARTICLE; BREAD; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DOUGH; ENZYME IMMOBILIZATION; ENZYME STABILITY; FLOUR; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; HARDNESS; PARTICLE SIZE; VISCOSITY; WHEAT; ANALYSIS; CHEMISTRY;

BREAD; FLOUR; GLUCOSE OXIDASE; TRITICUM;

EID: 84898985837     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.104     Document Type: Article

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