Dough Conditioner Glucose Oxidase Enzyme

Glucose oxidase enzyme is a biocatalyst that facilitates the oxidation of glucose molecules. It belongs to the class of oxidoreductases and is commonly found in certain fungi, such as Aspergillus niger. This enzyme plays a significant role in various industrial processes, particularly in the food industry and biosensing applications.

The primary function of glucose oxidase is to catalyze the conversion of glucose into gluconic acid and hydrogen peroxide. This enzymatic reaction involves the transfer of electrons from glucose to molecular oxygen, resulting in the oxidation of glucose and the reduction of oxygen to hydrogen peroxide. The overall reaction can be represented as: Glucose + O2 → Gluconic acid + H2O2

In addition to its role in glucose oxidation, glucose oxidase has been extensively utilized in different sectors:

pH and Temperature Sensitivity: The activity of glucose oxidase is influenced by pH and temperature. The enzyme typically exhibits optimal activity at slightly acidic to neutral pH ranges (around pH 5.5 to 7.5) and moderate temperatures (around 30-40°C). Extreme pH or temperature conditions can lead to denaturation and loss of enzyme activity.

Production Source: Glucose oxidase is commonly produced by certain fungi, such as Aspergillus niger and Penicillium species. These microorganisms are cultivated under controlled conditions, and the enzyme is then extracted and purified for commercial use.

Stability: Glucose oxidase exhibits relatively good stability under certain conditions, particularly in mildly acidic environments.

Glucose oxidase enzyme functions as a dough conditioner by improving the rheological properties of the dough, which affects its handling characteristics and the final quality of baked products. The enzyme achieves this by modifying the gluten protein network, leading to enhanced dough strength and elasticity. This allows the dough to retain gas bubbles produced during fermentation, resulting in better volume and texture in the finished bread.

Furthermore, the oxidation reaction catalyzed by glucose oxidase generates gluconic acid, which acts as a natural acidulant in the dough. This contributes to flavor development and also helps regulate the pH of the dough, which is crucial for the activity of other enzymes involved in fermentation.

In addition to its role in dough conditioning, glucose oxidase enzyme can also function as an antimicrobial agent. The production of hydrogen peroxide during the oxidation reaction can inhibit the growth of certain microorganisms, thereby extending the shelf life of baked goods.

Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000 kg/IBC Drum with the liquid. Special package according to the requirements of our customers. The product was originally packaged in a cool and dry environment, with a shelf life of 12 months.

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