| ≥1 piece |
1. food Grade glucose oxidase
2. Enzyme Activity : 1,000U/g - 8,000U/g
3.pH4.5~7.5
Instruction
Glucose Oxidase is made from a fungal strain through cultivation and extraction technique . It is mainly used in feed , food (flour and baking processing) to hydrolyze glucose into gluconic acid and peroxide to improve quality.
Specifications/ PHYSICAL AND CHEMICAL PROPERTIES
| Appearance | : White to Straw Yellow |
| Odour | : bland |
| Enzymatic Activity | : ≥ 8,000u/g (similar to DSM Glucose Oxidase). |
| pH: | : pH4.0~6.0, Optimum at 5.0 |
| Temperature: | : 35 - 60 |
Test in customers'Lab
DEFINITION OF UNIT
1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1umol β -D- glucose to D-gluconic acid and peroxide in 1 min. at 3 0 °C and pH 6 .0.
Effect
1. Improve the operational performance of dough ;
2. I mprove the stability of dough ;
3. Improve the inflation rapidity and quality of bread.
4. Impove the livestocks' digestive ability
Packaging
25kg/ compound bags or 20 kg/ barrel
Safety
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
Certification:
ISO9001-2008
| CAS No.: |
9001-37-0
|
Other Names: |
glucose oxidase
|
EINECS No.: |
232-601-0
|
| Place of Origin: |
Sichuan China (Mainland)
|
Type: |
Enzyme Preparations
|
Brand Name: |
Habio
|
| Model Number: |
Powder
|
Color: |
White to Straw Yellow
|
Shelf Life: |
12 Months
|