Glucose Oxidase GLU-0100

GLU-0100 is a powdered glucose oxidase enzyme product produced from Aspergillus niger strain through submerged fermentation and refining process. This enzyme can convert glucose into gluconic acid in the presence of oxygen and produce hydrogen peroxide. Hydrogen peroxide is a strong oxidant that can oxidize the sulfhydryl group (-SH) in the gluten molecule into a disulfide bond (-S-S-), thereby enhancing the strength of gluten, improving the properties of dough and increasing the volume of bread after baking.

PRODUCT TECHNICAL INFORMATION
Ingredients: Glucose Oxidase
System name: EC.1.1.3.4, β-D-glucose oxidoreductase
Appearance: Powder, light yellow
Activity: 10,000 U/g
Humidity: 8% (maximum)

PH EFFECT
GLU-0100 can operate at a pH range of 4.0 to 6.5, the optimal pH is 5.0-6.0.

TEMPERATURE EFFECT
GLU-0100 can operate at a temperature range of 20-50oC with an optimal temperature of 20 to 35oC.

APPLICATIONS AND BENEFITS
Using GLU-0100 in baking can ensure the following benefits:
Effectively enhances the strength of the gluten network, improves the handling characteristics of the dough, and reduces the stickiness of the dough
Increase bread volume and improve bread shape (even increase)
Reduce the use of chemical oxidants.

TECHNICAL SPECIFICATIONS FOR PACKING & STORAGE
Standard packaging is 20kg carton or 20kg paper bag with PE layer inside.
Normal shelf life is 24 months at 0∼25°C in original packaging, tightly closed and unopened, away from direct sunlight. Shelf life is extended if stored properly at 0∼10°C.
Store in a cool and dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.

SAFE USE OF ENZYMES AND HANDLING
Avoid breathing dust or enzyme vapors. In case of contact with skin or eyes, rinse immediately with water for at least 15 minutes. For detailed handling information, please refer to the Product Safety Data Sheet.