Factory Direct Food Grade Glucose Oxidase
for Food Processing
Glucose Oxidase GL02 is a powder-type glucose oxidase made from a fungal strain through cultivation and extraction technique. It is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide to improve dough and bread quality.
Temperature: Under 35℃
pH: 4.0~6.0, Optimum at 5.0
Definition of Activity
The amount of enzyme required to oxidize 1.0μmol of glucose to gluconic acid and peroxide in 1 minute at pH6.0 and 37℃ is one enzyme activity unit U.
Application field & efficacy
Used in flour and baking processing.
-- Improve the operational performance of dough;
-- Improve the stability of dough;
-- Improve the inflation rapidity and quality of bread.
Recommended dosage is 0.2~4g/100kg.The optimum dosage depends on the quality of flour.
Should be stored and transported in a cool dry place avoiding sunlight.
25℃, 6 months, enzymatic activity remain≥90%. Increase dosage after shelf life.
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.