Hexose Oxidase from Chondrus crispus expressed in Hansenula polymorpha

New specifications prepared at the 63rd JECFA (2004) and published in FNP 52 Add 12 (2004). An ADI “not specified” was established at the 63rd JECFA (2004).
SYNONYMS HOX
SOURCES Produced by a submerged fermentation of a pure culture of a non-pathogenic and nontoxigenic genetically modified strain of Hansenula polymorphacontaining the hexose oxidase gene derived from Chondrus crispus. The enzyme is produced intracellularly and upon cell disruption is released into the fermentation broth and is subsequently separated from the yeast cells and subjected to ultrafiltration and diafiltration to obtain the concentrated hexose oxidase. It is then spray-dried onto a suitable food-grade carrier such as wheat starch.
Active principles Hexose oxidase
Systematic names and numbers
D-hexose:oxygen 1-oxidoreductase; EC 1.1.3.5; CAS No. 9028-75-5
Reactions catalyzed Oxidation of hexose sugars to their corresponding lactones and hydrogen peroxide
DESCRIPTION Off-white to brownish micro-granules
FUNCTIONAL USES Enzyme preparation.
Used in bread dough to strengthen the gluten network; in products like shredded cheese, potato chips, egg white powder and whey protein isolates
to minimize Maillard reactions; in cottage cheese and tofu to facilitate curd formation and in products like ketchup, mayonnaise and salad dressings to scavenge oxygen.
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)