Glucose Oxidased

Product Name	Glucose Oxidase
CAS No.	9001-37-0

Product Overview:

Glucose oxidase (CAS No. 9001-37-0, EC 1.1.3.4) is produced through deep fermentation and refined extraction using a high-quality strain of *Aspergillus niger*. This product is capable of removing glucose, deoxygenating, and sterilizing, and is widely used in industries such as gluconic acid production, flour processing, and baked goods manufacturing.

Mechanism of Action:

Glucose oxidase specifically catalyzes the oxidation of β-D-glucose into gluconic acid and hydrogen peroxide in the presence of oxygen.

Product Characteristics:

• Temperature Range	• 20°C–65°C, optimal at 40°C–50°C.
• pH Range	• 4.0–7.5, optimal at pH 5.0–6.0.

Product Properties:

• Appearance	• Light yellow powder.
• Odor	• Slight fermentation odor.
• Standard Enzyme Activity	• 10,000 U/g.
• Enzyme Activity Definition	• One unit (U) of glucose oxidase is defined as the amount of enzyme required to produce 1 µmol of hydrogen peroxide per minute under specified conditions (pH 6.0 phosphate buffer, 30°C).

Transportation, Packaging, and Storage:

• Transportation	• Air or refrigerated sea transport.
• Storage	• Store in a cool, dry, and dark place (below 25°C).
• Packaging	• 25 kg/drum.
• Shelf Life	• 2 years.

Application Methods:

1. Flour Improvement:

￮ Adding glucose oxidase to flour oxidizes the thiol groups in gluten proteins to form disulfide bonds, enhancing the dough's network structure and improving elasticity and mechanical resistance.

￮ Recommended dosage: 20-60 g per ton of flour.

2. Gluconic Acid Production:

￮ Used in the enzymatic production of gluconic acid and its salts, typically in combination with catalase.

3. Beverage Brewing:

￮ In beer production, glucose oxidase removes dissolved oxygen and converts glucose into gluconic acid, preventing beer aging and improving stability.

4. Food Preservation:

￮ Applied in juice and tea preservation, glucose oxidase removes oxygen from food products and generates hydrogen peroxide, achieving antibacterial and preservative effects.