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
Species
Aspergillus niger
Form
Powder
Bio-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℃ and pH4.6 in 1h.
Optimum pH
3.5 to 4.5
Optimum temperature
58 to 65°C
Package
25kgs/bag, 1.125kgs/bag
Applications
Baking Enzyme
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
