Carbohydrate oxidase and use thereof in baking

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

2005-05-31

2005-05-31

Lankford, Jr., Leon B. (Department: 1651)

Chemistry: molecular biology and microbiology

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

Oxidoreductase

C435S195000, C435S197000, C435S198000, C435S200000, C435S201000, C435S202000, C435S203000, C435S204000, C435S209000, C426S007000, C426S010000

Reexamination Certificate

active

06900039

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 ofMicrodochium, particularlyM. nivale. The amino acid sequence of the novel carbohydrate oxidase has very low homology (<20% identity) with known amino acid sequences.

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Shuen-Fuh Lin et al., (1991) Biochemica et Biophysica Acta 1118:41-47.

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