葡萄糖氧化酶

Introduction

Glucose Oxidase is made from Aspergillus niger  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.

Specifications/ PHYSICAL AND CHEMICAL PROPERTIES

Appearance

: Yellowish Powder

Odour

: Normal fermentation odour

Enzymatic Activity

: ≥850u/g (Rival to Gluzyme Mono 10000 BG).

pH:

: pH4.0~6.0, Optimum at 5.0

Temperature:

: Under 35℃

DEFINITION OF UNIT

1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1umol β-D-glucose to D-gluconic acid and peroxide in 1 min. at 30℃ and pH6.0.

field of application

 It can be used for flour improvement and production of tailored flour. It can also be used directly for terminal market for improvement of processing quality of bread, noodle and steamed bun.

effect

1. Improve the operational performance of dough;

1. improve the stability of dough;
2. Improve the inflation rapidity and quality of bread;
3. Reduce or replace chemical oxidant;

Packaging

25kgs/bag

Storage

Should be sted in a dry and cool place, avoiding insolation and damp.

Shelf life

25℃, 12 months, enzymatic activity remains≥90%. Increase dosage after shelf life.

Dosage

The recommended dosage is 0.2-4g/100kg(2-40 ppm）. The optimum dosage depends on the quality of flour.

Safety

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.