Product Description                                      

Glucose Oxidase is refined from Aspergillus Niger by submerged fermentation, which can remove glucose, deoxidize and kill bacteria.

It can be widely used in gluconic acid, flour, baking food processing, medicine and other industries.

Action Principle                                          

Glucose Oxidase can specifically catalyze β-D-glucose to form gluconic acid and hydrogen peroxide under aerobic

conditions.

Product Characteristic

Temperature range: 20℃～65℃     optimum temperature: 50℃～55℃  

pH range: effective pH 4.0～7.5      optimum pH: 5.0～5.5

Product Feature

Product appearance: Light yellow powder, the colour may vary from batch to batch.

Product odor: slight odor of fermentation       

Standard enzyme activity: no less than 10,000U/g                                     

Enzyme activity definition: One Glucose Oxidase unit is defined as the quantity of enzyme that will produce 1µmol hydrogen peroxide in Phosphate buffer per minute under the condition at 37℃ and pH6.0.

Product standard: 

GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>

Packaging and Storage  

Storage: Store in a cool and dry place(not more than 25℃), avoid exposure to light.

Shelf life: 2 years.

Packaging: 25kg/drum

Application:  

Flour improvement: When Glucose Oxidase is added into flour, the sulfur group in gluten protein will be oxidized to form disulfide bond, so as to strengthen the network structure of the dough and make the dough have good elasticity and mechanical stirring resistance. The recommended quantity is add 20-60g/T flour.

Gluconic acid: It can be used in enzymatic production of gluconic acid and its salts, which should be used together with Catalase.

Alcohol brewing: In beer, It can remove the dissolved oxygen and convert the glucose into gluconic acid, to prevent beer aging and improve its stability.

Food preservation: Glucose oxidase can also be used in fruit juice preservation, tea preservation, etc.. By removing the oxygen in food to produce hydrogen peroxide, it can achieve the purpose of antibacterial and antiseptic and extend the shelf life of food.