Enzymes Exogenous to Milk in Dairy Technology: Catalase, Glucose Oxidase, Glucose Isomerase and Hexose Oxidase

P. L.H. McSweeney

doi:10.1016/B978-0-12-374407-4.00156-4

Enzymes Exogenous to Milk in Dairy Technology: Catalase, Glucose Oxidase, Glucose Isomerase and Hexose Oxidase

P. L.H. McSweeney

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

The current and potential uses of various exogenous (added) oxidoreductases and isomerases in dairy technology are discussed. Catalase catalyzes the decomposition of H₂O₂ and has been used, among others, for the degradation of excess hydrogen peroxide. Glucose oxidase has a number of potential uses in the dairy industry, including removal of trace levels of glucose and O₂ and in situ generation of H₂O₂ and acid. Recently, hexose oxidase has been commercialized and it has been shown to be useful in controlling the Maillard reaction in heated cheese. Glucose isomerase is also discussed.

Original language	English
Title of host publication	Encyclopedia of Dairy Sciences
Subtitle of host publication	Second Edition
Publisher	Elsevier Inc.
Pages	301-303
Number of pages	3
ISBN (Electronic)	9780123744029
ISBN (Print)	9780123744074
DOIs	https://doi.org/10.1016/B978-0-12-374407-4.00156-4
Publication status	Published - 1 Jan 2011

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10.1016/B978-0-12-374407-4.00156-4

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abstract = "The current and potential uses of various exogenous (added) oxidoreductases and isomerases in dairy technology are discussed. Catalase catalyzes the decomposition of H2O2 and has been used, among others, for the degradation of excess hydrogen peroxide. Glucose oxidase has a number of potential uses in the dairy industry, including removal of trace levels of glucose and O2 and in situ generation of H2O2 and acid. Recently, hexose oxidase has been commercialized and it has been shown to be useful in controlling the Maillard reaction in heated cheese. Glucose isomerase is also discussed.",

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AB - The current and potential uses of various exogenous (added) oxidoreductases and isomerases in dairy technology are discussed. Catalase catalyzes the decomposition of H2O2 and has been used, among others, for the degradation of excess hydrogen peroxide. Glucose oxidase has a number of potential uses in the dairy industry, including removal of trace levels of glucose and O2 and in situ generation of H2O2 and acid. Recently, hexose oxidase has been commercialized and it has been shown to be useful in controlling the Maillard reaction in heated cheese. Glucose isomerase is also discussed.

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BT - Encyclopedia of Dairy Sciences

PB - Elsevier Inc.

ER -

Enzymes Exogenous to Milk in Dairy Technology: Catalase, Glucose Oxidase, Glucose Isomerase and Hexose Oxidase

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