The activity correction factors were determined by measuring the activity of each enzyme at the given condition in triplicate and by relating the mean value at one condition to the mean value at another condition. This was necessary as the rheological measurements were conducted by different people as well as at different conditions for various reasons. Also, the activity of laccase provided by Ms. Paukner was determined at pH 4.0, whereas all activities during this work were determined at pH 5.5 to instantly give a better idea of their performance during baking trials. The calculation of the correct activity used for each experiment was done by multiplication with the factors below.
Table 44 Activity conversion table - pH
Activity conversion factors for different operating pH values of PentoGlu-Enzymes All activity measurements were conducted at 30°C
BaLac
Final pH
Initial pH 4.0 5.0 5.5
4.0 1.000 0.769 0.620
5.0 1.301 1.000 0.806
5.5 1.613 1.240 1.000
PcPOx
Final pH
Initial pH 5.5 6.0 6.5
5.5 1.000 1.035 1.527
6 0.966 1.000 1.475
6.5 0.655 0.678 1.000
BliLac
Final pH
Initial pH 4.0 5.0
4.0 1.000 0.919
5.0 1.088 1.000
CDH Oxyplus
Final pH
Initial pH 6.0 7.0
6.0 1.000 1.483
7.0 0.674 1.000
PnGOx
Final pH
Initial pH 5.5 6.0
pH 5.5 1.000 1.022
pH 6.0 0.979 1.000
Table 45 Activity conversion table - temperature
Activity conversion factors for different operating temperatures of PentoGlu-Enzymes
All measurements were conducted at pH 5.5 BaLac
Final Temperature
Initial Temperature 25°C 30°C 35°C
25°C 1.000 1.066 1.380
30°C 0.938 1.000 1.295
35°C 0.725 0.772 1.000
PcPOx
Final Temperature
Initial Temperature 25°C 30°C 35°C
25°C 1.000 1.486 1.787
30°C 0.673 1.000 1.202
35°C 0.560 0.832 1.000
BliLac
Final Temperature
Initial Temperature 25°C 30°C 35°C
25°C 1.000 1.070 1.627
30°C 0.934 1.000 1.520
35°C 0.615 0.658 1.000
PnGOx
Final Temperature
Initial Temperature 25°C 30°C
25°C 1.000 1.139
30°C 0.878 1.000
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