Food grade glucose oxidase enzyme for flour and baking additive

INTRODUCTION
Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.Definition of Unit: 1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1μmol β-D-glucose to D-gluconic acid and peroxide in 1 min at 30ºC and pH6.0.Color
can vary from batch to batch. Color intensity is not an indication of enzyme activity.Glucose Oxidase can specifically catalyze β-D-glucose to form gluconic acid and hydrogen peroxide at the presence of oxygen, which promotes the formation of gluten network, and thereafter the dough handling properties and sensory properties of baked products.Function
1. Improve the operational performance of dough;
2. Improve the stability of dough;
3. Improve the inflation rapidity and quality of bread;
4. Reduce or replace chemical oxidant;
DOSAGE
For baking industry: The recommended dosage is 2-40g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.[Shelf life]
24 months when properly stored
[Storage]
Store in cool & dry place; Keep away from strong light and heat.COA and other ceitificates will be sent under request.