Glucose oxidase for baking enzymes Sunson SBE-01Go
In 1996, Sunson started enzyme business in China. After a decade with our full efforts, Sunson has grown to be a group enterprise with 2 R&D centers, 4 manufacturing bases, over 30 branches and subsidiary companies, and more than 5...
Glucose Oxidase is made from Aspergillus niger through cultivation and extraction technique. It is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide to improve dough and bread quality.
Appearance: Yellowish Powder
Odour: Normal fermentation odour
Enzymatic Activity: ≥850u/g (Rival to Gluzyme Mono 10000 BG).
pH:: pH4.0~6.0, Optimum at 5.0
Temperature: Under 35℃
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 30℃ and pH6.0.
FIELD OF APPLICATION
It can be used for flour improvement and production of tailored flour. It can also be used directly for terminal market for improvement of processing quality of bread, noodle and steamed bun.
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;
Should be stored in a dry and cool place, avoiding insolation and damp.
25℃, 12 months, enzymatic activity remains≥90%. Increase dosage after shelf life.
The recommended dosage is 0.2-4g/100kg(2-40 ppm). The optimum dosage depends on the quality of flour.
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.