Glucose oxidase is an oxidoreductase that catalyzes the reaction of glucose with oxygen to produce gluconic acid and hydrogen peroxide. It is mainly used in food processing, food preservation, and other fields.
Food processing: In the food industry, glucose oxidase can be used to remove glucose from food. In some foods that are prone to Maillard reaction, Maillard reaction can cause darkening of food color, changes in flavor, and even affect quality. For example, in the production process of cookies, if the glucose in flour is not treated, it is easy to undergo Maillard reaction with protein during baking, resulting in a dark color and unpleasant flavor of the cookies. At this point, glucose oxidase is added, which can oxidize glucose, effectively avoiding the occurrence of Maillard reaction and ensuring normal color and good flavor of biscuits.
Glucose oxidase is an oxidoreductase that catalyzes the reaction of glucose with oxygen to produce gluconic acid and hydrogen peroxide. It is mainly used in food processing, food preservation, and other fields.
In the food industry, glucose oxidase can be used to remove glucose from food. In some foods that are prone to Maillard reaction, Maillard reaction can cause darkening of food color, changes in flavor, and even affect quality. For example, in the production process of cookies, if the glucose in flour is not treated, it is easy to undergo Maillard reaction with protein during baking, resulting in a dark color and unpleasant flavor of the cookies. At this point, glucose oxidase is added, which can oxidize glucose, effectively avoiding the occurrence of Maillard reaction and ensuring normal color and good flavor of biscuits.
| 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.
