Glucose Oxidase Raw Materials Powder Glucose Oxidase

CAS:9001-37-0

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EINECS:232-601-0

Specification: 99% min Glucose Oxidase

Sample:Glucose Oxidase Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Glucose Oxidase Powder Usage and Synthesis.

Glucose oxidase, as a food additive, has the functions of converting glucose and removing residual oxygen - maintaining the color, aroma and taste of food, stabilizing product quality and prolonging preservation time.

( 1) Glucose oxidase system can oxidize the sulfhydryl group (-SH) in the gluten molecule to disulfide bond (-S-S-), which can enhance the strength of gluten, improve the ductility of dough, increase the volume of bread, and can replace potassium bromate, which is carcinogenic to human body ( KbrO4). In the production of noodles, glucose oxidase helps to form a better protein network structure between gluten proteins and increase the bite of noodles.

(2) The refined enzyme can be used in clinical diagnosis to quickly and accurately determine the glucose content in body fluids, providing reliable data for doctors to accurately determine the patient's condition.

(3) The crude enzyme preparation can be used.

Uses of Glucose Oxidase.

Antioxidants, color protectors, preservatives, enzymes. Flour gluten enhancer. Increase the strength of gluten. Improves dough extensibility and increases bread volume.

The use of glucose oxidase can remove oxygen from food and containers, thus effectively preventing the deterioration of food, so it can be used in the packaging of tea, ice cream, milk powder, beer, fruit wine and other beverage products.

It is a green biological food insurer obtained through microbial fermentation and purification by the most advanced purification technology, non-toxic and without side effects. It can remove dissolved oxygen in food, play the role of freshness preservation, color protection, anti-browning, protection of vitamin C, and extend the shelf life of food.

Enzyme preparation. It is mainly used to remove glucose from egg liquid to prevent discoloration and deterioration of finished egg white products during storage. The maximum dosage is 500mg/kg.

Deoxygenation of citrus beverages and beer. To prevent darkening of color, reduction of flavor and metal dissolution. Maximum dosage is 10mg/kg. Used in whole milk powder, cereals, cocoa, coffee, shrimp, meat and other foods.

Can prevent browning caused by glucose. As the H2O2 generated by glucose oxidation can oxidize the -SH group into S-S- group in gluten, it helps to form a better protein network structure between gluten proteins. Therefore, in recent years, it has been used in the manufacture of bread, with good results, and can be used to replace potassium bromate, which can cause cancer, and has received more and more attention.

Used in biochemical research, commonly used as a diagnostic enzyme in clinic, used in the analysis of glucose, preparation of urine sugar and blood sugar test paper, used as a stabilizer for vitamin C and B12 preparation in pharmaceutical industry, also used in the desugarization of proteins, canned wine storage.

Glucose oxidase can be used to remove glucose in protein to prevent protein products from discoloration and deterioration during storage, the maximum use amount is 500mg/kg; in beverage deoxygenation, to prevent color darkening, metal leaching, etc. The maximum use amount is 10mg/kg.

Characteristic of Glucose Oxidase.

Nearly white powder to brown liquid. Soluble in water, insoluble in ethanol, chloroform and ether.

Product Method of Bulk Glucose Oxidase Powder.

Deep culture with Penicillium sp. No. 778 using waste molasses, KH2PO4, and NaNO3 as media produced significant amounts of extracellular glucose oxidase.