Glucose Oxidase 
Catalog Number IE-1139
Physical Form Powder
Color Light yellow
Declared Activity 2700 u/g
| Description | Glucose Oxidase is produced by submerged fermentation of aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products. |
| Mechanism |
Glucose Oxidase can specifically catalyze β-D-glucose to form gluconic acid and hydrogen peroxide at the presence of oxygen, which promotes the formation of gluten network, and thereafter the dough handling properties and sensory properties of baked products. A: C6H12O6+ O2 + H2O → C6H12O7 + H2O2 B: C6H12O6+ 1/2 O2 →C6H12O7 |
| Dosage | For baking industry: The recommended dosage is 2-40 g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Activity Temperature | 20°C-50°C |
| Optimum Temperature | 20°C-35°C |
| Activity pH | 4.0-6.5 |
| Optimum pH | 5.0-6.0 |
| Declared Activity | 2700 u/g |
| Physical Form | Powder |
| Color | Light yellow |
| Odour | Normal microbial fermentation odour. |
| Particle Size (%<40 mesh) | ≥80 |
| Loss on Drying | ≤8.0% |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/g |
| Coliform Bacteria | ≤30 CFU/g |
| Escherichia Coli | <10 CFU/g, ≤3.0 MPN/g |
| Salmonella/25g | Not Detected |
| Safe Handling Precautions | Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor. |
| Warnings | Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish. |
| Package | 25 kgs/drum, 1,125 kgs/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
| Shelf Life | 12 months in a dry and cool place. |
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