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Glucose Oxidase (Food Grade)
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
Source
Aspergillus niger
Applications
Baking Enzyme
Package
25kgs/bag, 1.125kgs/bag
Form
Powder
Activity
10,000u/g
CAS No.
9001-37-0
Unit Definition
One unit is defined as the amount of enzyme required to oxidize 1.0 μmol of β-D-glucose to D-gluconic acid and H2O2 per minute at pH 6.0 and 30 ° C.
Optimum pH
6.0
Optimum temperature
30 ° C
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.
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
Download
Download Datasheet| Catalog | Product Name | EC No. | CAS No. | Source | Price |
|---|---|---|---|---|---|
| DIA-193 | Native Aspergillus sp. Glucose Oxidase | EC 1.1.3.4 | 9001-37-0 | Aspergillus sp. | Inquiry |
| DIA-285 | Chemically modified Aspergillus niger Glucose Oxidase | Aspergillus niger | Inquiry | ||
| NATE-0311 | Native Aspergillus niger Glucose Oxidase | EC 1.1.3.4 | 9001-37-0 | Aspergillus niger | Inquiry |
| EXWM-0412 | glucose oxidase | EC 1.1.3.4 | 9001-37-0 | Inquiry |