Gluten strengthening enzymes glucose oxidase for baking

PRODUCT DESCRIPTION
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.

MECHANISM
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 improves the dough handling properties and sensory properties of baked products.

A: C6H12O6+ O2 + H2O → C6H12O7 + H2O2
B: C6H12O6+ 1/2 O2 →C6H12O7

REACTION PARAMETERS
PARAMETERS                                                                                           RANGE
Activity Temperature                                                                                  20℃-50℃
Optimum Temperature                                                                               20℃-35℃
Activity pH                                                                                                  4.0-6.5
Optimum pH                                                                                               5.0-6.0

PRODUCT SPECIFICATION
Items                                                                                                         Description
Declared Activity*                                                                                        2700 u/g
Physical Form                                                                                              Powder
Color**                                                                                                      Light yellow
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.
No.                                 ITEMS                                           SPECIFICATIONS
1                                Particle size (%<40 mesh)                    ≥80
2                                Loss on drying/(%)                                ≤8.0
3                                Lead/(mg/kg)                                         ≤5.0
4                                Arsenic/(mg/kg)                                     ≤3.0
5                                Total viable count/(CFU/g)                     ≤50000
6                                Coliform Bacteria/(CFU/g)                     ≤30
7                                Escherichia coli (CFU/g)                        <10
                                                            (MPN/g)                        ≤3.0
8                                Salmonella/(25g)                                    Not Detected

APPLICATION RECOMMENDATION
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.

SAFE HANDLING PRECAUTIONS
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.

WARNINGS
Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

PACKAGE AND 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.