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Glucose Oxidase

Time:2019-09-16 Hits:197


Glucose Oxidase

What is Glucose Oxidase?

It is an enzyme that catalyses the oxidation of glucose into hydrogen peroxide and gluconic acid.

What Does Glucose Oxidase Do?

Glucose oxidase catalyzes a reaction in which glucose sugar is broken down into hydrogen peroxide and gluconolactone. This reaction simultaneously consumes the glucose and exhibits significant activity against harmful organisms due to the production of hydrogen peroxide.

Seebio Biotech was founded in 2003. Currently it is located in Shanghai International Medical Zone, Pudong district.

We offer high-quality Glucose Oxidase, in both Feed and Food Grade.

1、Glucose oxidase(Feed grade)

Description:

Feed grade Glucose oxidase is produced by deep submerged fermentation of specific penicillium (Penicillium notatum). Glucose oxidase is a green additive, which can significantly improve the intestinal microecological balance, enhance feed utilization, promote animal growth, and strengthen animal disease resistance.

Appearance: white to yellow powder (Insoluble in water)

Packing: 1kg/bag, 25kg/barrel

Applications:

◆ Promote intestinal health and reduce growth and reproduction of harmful bacteria

◆ Improve gastrointestinal tract’s acidic environment, promote digestion and enhance nutrients adsorption

◆ Inhibit a variety of molds, prevent or alleviate mycotoxin poisoning
Applicable to: livestock, fur animals and aquatic animals

Products

Application

Enzyme activity

Suggested amount of ues

(adjust according to actual conditions)

Glucose oxidase(Feed grade)

Drinking water I

220 u/g

Add 250g into a ton of drinking water

Drinking water Ⅱ

1200 u/g

Add 50g into a ton of drinking water

Drinking water Ⅲ

10000 u/g

Add 5g into a ton of drinking water

Fodder Ⅰ

280 u/g

200-300g per ton of complete feed

Fodder Ⅱ

1500 u/g

50g per ton of complete feed

Fodder Ⅲ

10000 u/g

5g per ton of complete feed

2、Glucose oxidase(Food grade)
Glucose oxidase(Food grade)is produced by a liquid deep submerged fermentation, with a producing strain of Aspergillus niger, and subsequent refine. It is widely used in the food industry.

Appearance: white to light yellow powder. (The color may be slightly different due to factors such as fermentation materials, cycle, etc., with no effect on activity.)

Packing: 1kg/bag, 25kg/drum
Usage: It is generally recommended to add 0.01-1.5kg of enzyme agent into a ton of raw material.
Due to the difference in applications, material composition and process parameters of each plant, the mixture ratio and amount should be adjusted and determined on experiments.

Action conditions:

Effective temperature range 25-60℃      Effective pH range 3.0-7.0

Optimum temperature range 30-40 ℃     Optimum pH range 5.5-6.3
Specifications:

Order number

Item

Standard

1

Loss on drying (%)

≤8.0

2

Fineness (40 mesh standard sieve pass rate) (﹪)

≥80

3

(Pb)/(mg/kg)

≤5.0

4

Total arsenic (as As) / (mg/kg)

≤3.0

5

Total number of colonies / (CFU / g)

≤50000

6

E. coli / (CFU / g)

≤30

7

Escherichia coli

(CFU/g)

<10

(MPN/g)

≤3.0

8

Salmonella (25g)

Not checked out

9

Appearance

White to light yellow powder

3、Glucose oxidase (Baking and flour improvement)
The product is a high-efficient biological agent made from deep fermentation of Aspergillus niger and subsequent purification. It contains non-standardized catalase activity, and it is widely used in flour processing and bakery.

Appearance: yellow-brown powder. (The color may be slightly different due to factors such as fermentation materials, cycle, etc., fermentation, materials and cycle, etc., with no effect on activity.

Product characteristics:
Powder with good fluidity, NOT dusty; 50-150 microns particle size; active ingredients are completely soluble in water.
Packing: 1kg/bag,10kg/drum
Applications:

1. Significantly improve handling performance of dough;

2. Significantly improve stability of dough;

3. Improve furnace expansion; improve bread quality;

4. Reduce or replace chemical oxidants.

Use amount:

The product can be used in special flour powders processing, and can also be directly used in bread, noodles and steamed bread quality improvement.

Recommended addition amount: 0.2-4g/100kg flour, ie (2-40ppm). The actual amount is determined by the quality of the flour and is ultimately determined by baking or steaming tests. It is recommended that the test start with the minimum addition.

Conditions of Use:

Optimal temperature: 20-35 ℃      Optimal pH: 5.0-6.0

Effective temperature: 20-50℃      Effective pH: 4.0-6.5

Specifications:

Order number

Item

Standard

1

Loss on drying (%)

≤8.0

2

Fineness (100 mesh standard sieve pass rate) (﹪)

≥99

3

(Pb)/(mg/kg)

≤5.0

4

Total arsenic (as As) / (mg/kg)

≤3.0

5

Total number of colonies / (CFU / g)

≤50000

6

E. coli / (CFU / g)

≤30

7

Escherichia coli

(CFU/g)

<10

(MPN/g)

≤3.0

8

Salmonella (25g)

Not checked out

9

Appearance

White to light yellow powder

Specifications:

1. When mixed with flour or starch, dilute the product to a 1:10 ratio first.

2. After the package opened, if not used immediately, tighten the bag mouth or the lid to avoid activity loss of the ingredients.

Safety of Use:

Since the enzyme agent is essentially a protein, inhalation of dust or suspended particles may cause allergy and lead to allergic reactions. Prolonged exposure to certain enzymes may irritate the skin, eyes and mucous membranes. Splashing and strong agitation may cause inhalable dust. Wear protective clothing, gloves, and eye or face shield.