Food grade microbial glucose oxidase for baking feed and gluconic acid production

 

PRODUCT DESCRIPTION

This product is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The highly stable potent product is widely used in gluconic acid production, flour whitening, baking, medical applications and in many other industries.

 

MECHANISM

Glucose Oxidase can specifically catalyze β-D-glucose to form gluconic acid and hydrogen peroxide with the presence of oxygen.

A: C₆H₁₂O₆+ O₂ + H₂O → C₆H₁₂O₇ + H₂O₂ 

B: C₆H₁₂O₆+ 1/2 O₂ →C₆H₁₂O₇

REACTION PARAMETERS

CONDITION	RANGE
Activity Temperature	25℃-60℃
Optimum Temperature	30℃-40℃
Activity pH	3.0-7.0
Optimum pH	5.5-6.3

 

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
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

 

PRODUCT SPECIFICATION

White to light yellow powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

 

APPLICATION RECOMMENDATION

The recommended dosage is 0.01-1.5kg/t DS. 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

Ø  Package： 25kg/drum.

Ø  Storage： Keep sealed in a dry and cool place and avoid direct sunlight.

Ø  Shelf life:  12 months in a dry and cool place.