Food grade glucose oxidase enzyme for flour and baking additive
Glucose Oxidase SBE-02GO 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.
|Declared Activity||6000 u/g|
|Production Organism||Aspergillus niger|
|Color||yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity|
|Odour||Normal microbial fermentation odour.|
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 30℃ and pH6.0.
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
PRODUCT STANDARD The product complies with GB1886.174.
|1||Particle size (%<40 mesh)||≥80|
|2||Loss on drying/(%)||≤8.0|
|5||Total viable count/(CFU/g)||≤50000|
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.
BENEFITS AND DOSAGE
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.
PACKAGE DAN STORAGE
Package： 25kgs/drum; 1,125kgs/drum. Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Shelf life: 12 months in a dry and cool place.
RECOMMENDED PRODUCTS USED TOGETHER
If glucose oxidase used together with xylanase, fungal α-amylase and phospholipase , it will contribute to Improve the whole quality of the flour products.
Xylanase acts on xylan in flour and improves dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.…
Fungal α-amylase depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry.
Phoshpolipase is beneficial to dough handling properties, gluten strengthening and crumb texture. it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun.
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.If irritation or allergic response for skin or eyes develops, please consult a doctor.