The Bread Dough Stability Improving Effect of Pyranose Oxidase from Trametes multicolor and Glucose Oxidase from Aspergillus niger: Unraveling the Molecular Mechanism

2013 ◽  
Vol 61 (32) ◽  
pp. 7848-7854 ◽  
Author(s):  
Karolien Decamps ◽  
Iris J. Joye ◽  
Lalatiana Rakotozafy ◽  
Jacques Nicolas ◽  
Christophe M. Courtin ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Glucose Oxidase ◽  
Molecular Mechanism ◽  
Bread Dough ◽  
Pyranose Oxidase ◽  
Trametes Multicolor

Effects of metal ions on simultaneous production of glucose oxidase and catalase by Aspergillus niger

2001 ◽  
Vol 32 (1) ◽  
pp. 16-19 ◽  
Author(s):  
J.-Z. Liu ◽  
Y.-Y. Huang ◽  
J. Liu ◽  
L.-P. Weng ◽  
L.-N. Ji
Keyword(s):  
Aspergillus Niger ◽  
Metal Ions ◽  
Glucose Oxidase ◽  
Simultaneous Production

15N- AND 13C-NMR INVESTIGATIONS OF GLUCOSE OXIDASE FROM ASPERGILLUS NIGER

1991 ◽  
pp. 209-212
Author(s):  
Christoph Sanner ◽  
Peter Macheroux ◽  
Heinz Rüterjans ◽  
Franz Müller ◽  
Adalbert Bacher
Keyword(s):  
Aspergillus Niger ◽  
Glucose Oxidase ◽  
13C Nmr

Diauxic production of glucose oxidase by Aspergillus niger in submerged culture

2002 ◽  
Vol 31 (5) ◽  
pp. 615-620 ◽  
Author(s):  
J. Mirón ◽  
M.P. González ◽  
L. Pastrana ◽  
M.A. Murado
Keyword(s):  
Aspergillus Niger ◽  
Glucose Oxidase ◽  
Submerged Culture

Induction of glucose oxidase, catalase, and lactonase in Aspergillus niger

1993 ◽  
Vol 24 (5) ◽  
pp. 408-416 ◽  
Author(s):  
Cor F. B. Witteveen ◽  
Peter J. I. van de Vondervoort ◽  
Hetty C. van den Broeck ◽  
Frank A. C. van Engelenburg ◽  
Leo H. de Graaff ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Glucose Oxidase

scholarly journals On the Reaction of the Glucose Oxidase from Aspergillus niger with Bisulfite

1966 ◽  
Vol 241 (14) ◽  
pp. 3409-3416
Author(s):  
Bennett E.P. Swoboda ◽  
Vincent Massey
Keyword(s):  
Aspergillus Niger ◽  
Glucose Oxidase

Convenient Partial Purification of Glucose Oxidase from Aspergillus niger A9 Fermentation Broth by Reversed Micelles

2012 ◽  
Vol 554-556 ◽  
pp. 957-961
Author(s):  
Hong An ◽  
Xi Feng He ◽  
Shu Gang Gao
Keyword(s):  
Enzyme Activity ◽  
Aspergillus Niger ◽  
Glucose Oxidase ◽  
Fermentation Broth ◽  
Volume Ratio ◽  
Reversed Micelles ◽  
Partial Purification ◽  
Ammonium Bromide ◽  
Ultrasonic Oscillation ◽  
Protein Activity

Aim of this work was to establish the optimum conditions for the extraction and recovery by cationic reversed micelles of glucose oxidase (GOX) from Aspergillus niger A9, The influence of pH, temperature, solvent/co-solvents ratio on the extraction was investigated by experiment, using the residual enzyme activity to evaluate the results. The best condition for GOX extraction were ensured using iso-octane as solvent and butanol and n-hexanol co-solvent at 76/18/6 volume ratio, pH 4.80, 200mM cetyl-trimethyl ammonium bromide (CTAB) as cationic surfactant, The enzyme activity of GOX is measured by DNS method (3,5-dinitro salicylic acid method). In the extraction process, ultrasonic oscillation was adopted to mix organic solvent and water, ultrasonic oscillation temperature is 45 °C. Protein activity recovery of GOX can reach 88.2% in extraction.

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