300U/G-500U/G Glucose Oxidase Food Baking Customized Enzyme Activity

    Glucose oxidase is an oxidoreductase that catalyzes the reaction of glucose with oxygen to produce gluconic acid and hydrogen peroxide. It is mainly used in food processing, food preservation, and other fields.

Food processing: In the food industry, glucose oxidase can be used to remove glucose from food. In some foods that are prone to Maillard reaction, Maillard reaction can cause darkening of food color, changes in flavor, and even affect quality. For example, in the production process of cookies, if the glucose in flour is not treated, it is easy to undergo Maillard reaction with protein during baking, resulting in a dark color and unpleasant flavor of the cookies. At this point, glucose oxidase is added, which can oxidize glucose, effectively avoiding the occurrence of Maillard reaction and ensuring normal color and good flavor of biscuits.

Food preservation: Glucose oxidase also plays an important role. The hydrogen peroxide it produces has a certain bactericidal and disinfecting effect. In some fruit juice beverage production, adding glucose oxidase can remove dissolved oxygen and glucose from the juice, reduce microbial growth and reproduction, and extend the shelf life of the juice. Because the growth of microorganisms usually requires nutrients such as oxygen and sugars, the action of glucose oxidase reduces these substances, thereby inhibiting the living environment of microorganisms.

●baking           ●Food pres ervation