Carbohydrate oxidase and use thereof in baking

Details Carbohydrate oxidase and use thereof in baking Carbohydrate oxidase and use thereof in baking

1998-12-21

2000-12-26

Lankford, Jr., Leon B.

Chemistry: molecular biology and microbiology

Enzyme , proenzyme; compositions thereof; process for...

Oxidoreductase

435195, 435197, 435198, 435200, 435201, 435202, 435203, 435204, 435209, C12N 904, C12N 900

Patent

active

061657611

ABSTRACT:
The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins or cellodextrins over glucose. A novel carbohydrate oxidase having the capability to oxidize maltodextrins and cellodextrins more efficiently than glucose may be obtained from a strain of Microdochium, particularly M. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (<20% identity) with known amino acid sequences.

REFERENCES:
patent: 2783150 (1957-02-01), Luther
Shuen-Fuh Lin et al., (1993) Biotech. Advances 11:417-427.
Shuen-Fuh Lin et al., (1991) Biochemica et Biophysica Acta 1118:41-47.

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