Literature summary for 1.1.3.4 extracted from

Jiang, P.; Liu, H.; Zhao, X.; Ding, Q.
Physicochemical properties of soybean protein isolate affected by the cross-linking with horseradish peroxidase, glucose oxidase and glucose (2017), J. Food Meas. Charact., 11, 1196-1202 .

No PubMed abstract available

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Application

Application	Comment	Organism
food industry	Horseradish peroxidase, glucose oxidase, and glucose can be applied efficiently to modify several physicochemical properties (especially rheological and emulsifying properties) of soybean protein isolate. Soybean protein products are widely applied in processed foods as important ingredients, due to their higher nutritive values and desirable functional properties. Physical, chemical, and enzymatic modifications can be used to treat food proteins for property improvement	Aspergillus niger

Organism

Organism	UniProt	Comment	Textmining
Aspergillus niger	P13006	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
beta-D-glucose + O2	-	Aspergillus niger	D-glucono-1,5-lactone + H2O2	-	?

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Release 2023.1 (January 2023)