Glucose Oxidase enzym 300u/g use in Bread baking food preservation

    Glucose oxidase is produced through fermentation by microorganisms such as Aspergillus niger. In terms of food preservation, it can specifically catalyze the reaction between glucose and oxygen, consuming oxygen and generating gluconic acid and hydrogen peroxide. This effectively prevents the oxidation and deterioration of foods like fruit juice and beer, inhibits browning, and extends the shelf life. In the baking industry, as a flour improver and dough conditioner, it can create oxidative conditions, promote gluten protein cross-linking, significantly enhance dough strength, and make bread larger in volume with a more uniform internal structure.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.