Glucose Oxidase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One Glucose Oxidase activity unit (U) is defined as the amount of enzyme which oxidizes 1 μmol β-D-glucose into D-gluconic acid and H2O2 in 1 min at 30℃, pH6.0.
Appearance
Light yellow powder
Acticvity
10,000 U/g
Shelf Life & Storage
25℃ , 12 months.
Temperature
pH Curve
Function
Replace the Potassium Bromate as a food additive in the bakery.
Cross-link the proteins in the dough by oxidize the sulfhydryl(SH) into S-S.
1. Improve the bread texture and increase the loaf volume
2. Make the dough more elastic and viscous
3. Drying effect
4. Make it less crumb