Glucose oxidase is a redox enzyme that catalyzes the oxidation of glucose. It primarily oxidizes glucose to form gluconic acid and hydrogen peroxide while consuming oxygen. Characterized by strong substrate specificity and mild reaction conditions, it exhibits stable activity in neutral to weakly acidic environments and demonstrates good heat resistance, making it suitable for industrial applications.
Baking industry: It consumes oxygen in dough, inhibits excessive gluten oxidation, improves bread texture and volume, and extends shelf life. In juice and beverage production, it removes oxygen from the system, preventing oxidation and degradation of components like vitamin C and pigments, thereby preserving product color and nutritional value.
Glucose oxidase is a redox enzyme that catalyzes the oxidation of glucose. It primarily oxidizes glucose to form gluconic acid and hydrogen peroxide while consuming oxygen. Characterized by strong substrate specificity and mild reaction conditions, it exhibits stable activity in neutral to weakly acidic environments and demonstrates good heat resistance, making it suitable for industrial applications.
Baking industry: It consumes oxygen in dough, inhibits excessive gluten oxidation, improves bread texture and volume, and extends shelf life. In juice and beverage production, it removes oxygen from the system, preventing oxidation and degradation of components like vitamin C and pigments, thereby preserving product color and nutritional value.
| Origin | Nanning, Guangxi, China |
| Physical properties | yellow powder |
| Enzyme activity | 300U/g-500U/g |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 4.0-6.5 |
| Optimal temperature | 20-50℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 0.01‰-0.05‰ |
| Enzymatic hydrolysis time | 1-2 hours |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| baking | Food preservation | Medical testing |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
