# Glucose Oxidase

> Glucose Oxidase (EC 1.1.3.4) from Aspergillus niger for industrial and food applications. Bulk grades 10,000–250,000 U/g. Request free sample or quote for baking, brewing, biosensors, packaging, beverage stabilization, and anti-browning uses.

## About
Glucose Oxidase is available from enzymefocus.com — an industrial enzyme supplier.
Contact: inquiry@enzymefocus.com

## Applications
- Baking — Dough Strengthening: Enhances gluten network by oxidizing glucose, generating H₂O₂ for improved dough handling without synthetic oxidizers.
- Egg Product Preservation: Removes residual glucose in liquid egg before drying to mitigate Maillard browning and protect powder appearance during storage.
- Glucose Biosensors: Essential biocatalyst in electrochemical glucose detection, enabling accurate signal generation for diagnostic strip manufacturing.
- Beverage Oxygen Scavenging: Reduces dissolved oxygen in beer, wine, juice, and soft drinks to avoid oxidative flavor shifts and shelf life loss.
- Cheese Anti-Browning: Consumes packaging headspace oxygen to maintain color quality in shredded and sliced cheese under modified atmosphere.
- Pharmaceutical Excipient: Applied in oxygen-scavenging systems for packaging to maintain anaerobic conditions required by sensitive formulations.

## Specifications
- Enzyme Name: Glucose Oxidase (EC 1.1.3.4)
- Activity: 10,000 – 250,000 U/g
- Optimal pH: 4.0 – 7.0
- Optimal Temperature: 30°C – 40°C
- Appearance: Light yellow to tan powder
- Source: Aspergillus niger
- Shelf Life: 12 months (sealed, cool, dry place)
- Packaging: 1 kg / 5 kg / 25 kg
- MOQ: 1 kg
- Certifications: ISO 9001, HALAL, KOSHER, Food Grade

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