CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France; AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France.
CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France; AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France.
Food Chem. 2015 Aug 15;181:333-8. doi: 10.1016/j.foodchem.2015.02.062. Epub 2015 Feb 23.
The carbohydrate oxidase (COXMn) from Microdochium nivale may well have desired functionalities as a dough and bread improver, similarly to Aspergillus niger glucose oxidase (GOX). COXMn catalyses the oxidation of various monosaccharides as well as maltooligosaccharides for which the best activity is obtained towards the maltooligosaccharides of polymerisation degrees 3 and 4. For the same activity towards glucose under air saturation, we show that COXMn exhibits a similar efficiency towards maltose as GOX towards glucose whatever the oxygen supply. Assays with COXMn show that no competition exists between carbohydrates naturally present in the wheat flour. We show that reaction products (d-glucono-δ-lactone and hydrogen peroxide) and the wheat flour dough component, ferulic acid, have no noticeable specific effect on the COXMn activity. The demonstrated differences in kinetics between COXMn and GOX allow predicting of differences in the functional behaviours of those enzymes during wheat flour dough formation.
来自禾谷镰刀菌的碳水化合物氧化酶（COXMn）可能具有作为面团和面包改良剂的理想功能，类似于黑曲霉葡萄糖氧化酶（GOX）。COXMn 催化各种单糖以及麦芽寡糖的氧化，对聚合度为 3 和 4 的麦芽寡糖的活性最高。对于在空气饱和度下对葡萄糖的相同活性，我们表明，无论氧气供应如何，COXMn 对麦芽糖的效率与 GOX 对葡萄糖的效率相似。用 COXMn 进行的测定表明，面粉中天然存在的碳水化合物之间不存在竞争。我们表明，反应产物（d-葡萄糖酸-δ-内酯和过氧化氢）和面粉面团成分阿魏酸对 COXMn 活性没有明显的特殊影响。COXMn 和 GOX 之间动力学上的差异表明，可以预测在面粉面团形成过程中这些酶的功能行为的差异。
