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Enzymes for Research, Diagnostic and Industrial Use

Glucose Oxidase (Food Grade)

Cat No.
BAK-001
Description
Glucose Oxidase is made from selected strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. It has a high conversion rate of starchy substrates into fermentable sugars. This product can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starch one after. This enzyme also hydrolyzes the α-D-1, 6 glucoside branch bonds of starch and cleaves the α-1, 3 bonds, releasing glucose. It is our excellent glucoamylase that has been especially designed for saccharification in baking enzyme.
Abbr
GOD (Food Grade)
Alias
GOD
Source
Aspergillus niger
Applications
Baking Enzyme
Package
25kgs/bag, 1.125kgs/bag
Form
Powder
Activity
1,000u/g; 2,000u/g
CAS No.
91
Unit Definition
1 unit of Glucose Oxidase equals to the amount of enzyme which hydrolyzes soluble starch to get 1mg glucose at 40°C and pH4.6 in 1h.
Optimum pH
3.5 to 4.5
Optimum temperature
58 to 65°C
Storage
Should be stored in a cool place avoiding high temperature. Powder: 12 months at 25°C, activity remain >90%. Increase dosage after shelf life.
Synonyms
glucose oxyhydrase; corylophyline; penatin; glucose aerodehydrogenase; microcid; β-D-glucose oxidase; D-glucose oxidase; D-glucose-1-oxidase; β-D-glucose:quinone oxidoreductase; glucose oxyhydrase; deoxin-1; GOD; glucose oxidase enzyme; GOx; notatin; glucose oxidase
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