Hexose oxydase

Function

Hexose oxidase, abbreviated to HOX, converts a variety of sugars (e.g. D-glucose, D-galactose, maltose, lactose) into lactones and hydrogen peroxide. Oxygen is consumed in this reaction.

Application

Hexose oxidases are used foremost in the production of:

• baked goods: it enhances the stability of the dough and the volume of the bread.Hexose oxidases assume similar functions to glucose oxidases, but may be used on a greater number of products.

• cheese as a topping for pizza (e.g. Mozzarella):
  The cheese becomes lighter in colour and remains fresh longer. Additionally, the Maillard reaction (browning by heat) proceeds in a more controlled manner during baking, which reduces the browning of the cheese layer. In the Maillard reaction, sugar molecules form bonds with protein molecules. This results in dark pigments that impart a crisp, dark crust and a special aroma to bread and meat.

• cheese and tofu, to enhance clotting

• dressings and prepared sauces for the absorption of undesirable oxygen compounds

Gene Technology

Hexose oxidase is produced using genetically modified micro-organisms (Hansenula polymorpha yeast). The gene for the enzyme was isolated from the salt-water algae known as Irish moss (Chondrus crispus). The preparation is used commercially in Europe

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.