Ⅰ. Glucose Oxidase Enzyme Principle
Glucose Oxidase is an oxido-reducatase that catalyzes the oxidation of β-D-glucose to gluconolacton and hydrogen peroxide. Peroxide then oxidize thiol groups into disulfide bonds, strengthening and improving dough handling and protecting the gluten from damage.
Ⅱ. Glucose Oxidase Enzyme Effects
1.Strengthen gluten network structure and stabilize air chamber
2.Improve proofing tolerance
3.Make the dough drier and improve operational performance
4.Enhance water absorption
5.Improve oven spring and bread volume
Ⅲ. Glucose Oxidase Enzyme Working Conditions
This product glucose oxidase enzyme is in the best working under the condition of pH 5.0-10.0 and temperature 20-65℃. The enzyme activity will decrease below or above the the condition. Heavy metal ions and cationic surfactants have inhibitory effects on product activity, which should be avoided in application.
IV. glucose oxidase enzyme Dosage
The glucose oxidase enzyme activity is 8,000u/g. It should be mixed evenly with flour and other raw materials or dissolved in water before using. The recommend dosage is 5-40ppm ( according to the amount of flour ) which can be adjusted appropriately base on specific requirements and process technology. Glucose Oxidase is often used in combination with fungus α-amylase and xylanase to improve the quality of bread.
V. Glucose Oxidase Enzyme Physical Data
Appearance: light yellow or yellowish-brown powder, different product colors do not influence application effects.
Ⅵ. Glucose Oxidase Enzyme Packing Specification
Glucose oxidase is bio-active substance which should be avoided high temperature ( above 35℃ ) and direct sunlight exposure. The warehouse should be kept clean, cool and dry. The shelf life is 12 month under the room temperature ( 25℃ ).
Ⅶ. Glucose Oxidase Enzyme Storage
VIII. Matters Need Attention In Use Of Glucose Oxidase Enzyme
1)It should be used in time after opening.
2)The product is non-toxic, harmless and non-corrosive, wash with water if get direct contact with it.