Glucose oxidase
Product description
- Enzyme activity: 60,000 U/g or customized
- Glucose oxidase is a group of enzymes produced by deep fermentation of selected Aspergillus niger, followed by refining and extraction through microfiltration, ultrafiltration, and vacuum freeze-drying techniques. It is widely used in food deoxidation, flour improvement, prevention of food browning, and applications in products such as wine, beer, fruit juice, and milk powder.
- Glucose oxidase can convert glucose into gluconic acid in the presence of oxygen. At the same time, hydrogen peroxide is produced. Hydrogen peroxide is a very strong oxidizing agent. It can oxidize the sulfhydryl groups (-SH) in gluten molecules into disulfide bonds (-S-S-), thereby enhancing the strength of the gluten. This improves the dough's extensibility and increases the volume of the bread.
Specifications
| Categories | Proteins, Enzymes, Amino Acids | EnzymesGlucose oxidase; Proteins, Enzymes, Amino Acids | EnzymesOther Enzymes; Sports Nutrition |
|---|---|
| Supplied from | China |
| Certifications | Quality assurance |
Glucose oxidase
