Glucose oxidase
Glucose oxidase enzyme preparation derived from Aspergillus niger. It is an oxio-reductase enzyme that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δlactone. It is used in various applications such as baking as an oxidizing agent for dough strengthening and bleaching, in production of gluconic acid, in diagnostic reagents for glucose estimation.
Food industry Uses
• Baking (bread, dough improvement)
Strengthens gluten, improves dough elasticity, and increases loaf volume.
• Food preservation
Removes oxygen → slows spoilage and oxidation.
• Egg and dairy processing
Help stabilize products and extend shelf life
Beverage Industry
• Wine and beer production
Reduces oxygen content, preventing unwanted oxidation and improving flavor
stability.
Industrial & Other Uses
• Cosmetics
Sometimes used for antimicrobial effects (via hydrogen peroxide production).
