Enzyme Commission Number
EC 1.1.3.4
Product Overview
High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
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
Function
A flavoprotein (FAD).
Applications
Food Industry
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.
Strains
Aspergillus niger
Enzyme Class
Oxidoreductases
Production Methods
Fermentation
Activity
1,000u/g; 2,000u/g
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.
Reaction
β-D-glucose + O2 = D-glucono-1,5-lactone + H2O2
Specification
On customer requests
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.
