Glucose oxidase

Glucose oxidase is an enzyme found in molds such as Penicillium notatum and honey. It can catalyze the reaction of D-glucose + O2D-gluconic acid (δ-lactone) + H2O2. EC1.1.3.4. The enzyme of Penicillium notatum has attracted attention for its obvious antibacterial properties. Therefore, it is also called glucose oxidase (notatin). It is now clear that the antibacterial property is due to the sterilization characteristics of H2O2 generated by the reaction. The purified product contains 2 molecules of FAD, which acts as an electron acceptor and can react with 2,6, dichlorophenol and indophenol in addition to O2. The enzyme is specific to glucose.

Antioxidant, color preservative, preservative, enzyme preparation. Flour strengthener. Enhance gluten strength. Improve dough extensibility and increase bread volume. Glucose oxidase can remove oxygen from food and containers, thus effectively preventing food from spoiling. Therefore, 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 insurance agent obtained by microbial fermentation and purification by the most advanced purification technology. It is non-toxic and has no side effects. It can remove dissolved oxygen in food, play a role in preserving freshness, protecting color, preventing browning, protecting vitamin C, and extending the food quality guarantee period.