Glucose Oxidase

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.

Product Feature

Temperature range: 20℃～65℃

optimum temperature: 50℃～55℃

pH range: effective pH 4.0～7.5

optimum pH: 5.0～5.5

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.

Application

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.

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/Customized