GLU-0100 is a powdery glucose oxidase produced from strains of Aspergillus niger through submerged fermentation and refinery processes. This enzyme can convert glucose to gluconic acid at the presence of oxygen and produce hydrogen peroxide. Hydrogen peroxide is a strong oxidant which can oxidize the sulfhydryl group (-SH) in the gluten molecule into a disulfide bond (-S-S-), thus enhance the strength of gluten, improve the handling properties of dough and increase the volume of bread.
PRODUCT CHARACTERISTICS
- Declared Enzyme: Glucose Oxidase
- Systematic Name: EC.1.1.3.4, β-D-glucose oxidoreductase
- Appearance: Light yellow powder
- Activity: 10,000 U/g
- Moisture: 8% (Maximum)
Effect Of pH: GLU-0100 can work at pH from 4.0 to 6.5, with its optimal pH range from 5.0 to 6.0.
Effect Of Temperature: GLU-0100 can work at temperatures from 20°C to 50°C, with its optimal temperature range from 20-35°C.
The recommended dosage: 1-6g/ 100kg flour. The exact and optimal dosage shall be determined after small trials depending on the actual situation such as kind of flour, formulation, type of equipment and process,…
Packaging: 20kg cardboard drums lined with food-grade plastic bags or 20kg kraft paper bags. Customized packaging is available upon request.
Shelf-life: 24 months at 0∼25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be extended if it is stored properly at 0∼10°C.
Storage: Keep at clean, cool and dry storage room. Prolonged storage and/or adverse conditions such as humidity and higher temperatures may lead to a higher dosage requirement.
Use of GLU-0100 can benefit the bakery as follows:
- Effectively enhance the gluten strength, improve the handling properties of dough and reduce dough stickiness
- Increase the volume of bread and improve the shape of bread
- Reduce the use of chemical oxidants
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