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Glucose oxidase enzyme is a kind of white or light yellow powder, which is prepared by the enzyme supplier through the fermentation of specific aspergillus niger fungal strains. The glucose oxidase enzyme usually forms an oxidoreductase system with catalase. Glucose oxidase enzyme is a green biological food preservative and deoxidizer, which is non-toxic and has no side effects. It has good stability and is mainly used in food preservation, flour processing, animal feeding, animal disease prevention and control, medical diagnosis, the beer industry, and other fields. What are the uses of glucose oxidase enzymes?

1. Application of glucose oxidase enzyme in flour processing

Generally, the raw materials used for bread are high gluten flour, eggs, water, and yeast. After adding potassium bromate, the potassium bromate reacts with the gluten tissue of wheat protein to give the gluten strength and elasticity necessary for the successful baking of yeast fermented products. Glucose oxidase enzyme can make bread grow bigger and eat better, but potassium bromate is carcinogenic.

2. Glucose oxidase enzyme for preservation

During the preservation or processing of many fresh foods, the existence of oxygen has a great impact on their preservation. Deoxygenation is a necessary means of food preservation. Many deoxygenation methods have poor effects. In terms of the characteristics of choosing antioxidants, glucose oxidase is specific to oxygen. For the oxidative metamorphism that has occurred, it can prevent further development. Or when it does not deteriorate, it can prevent the occurrence, and the method of deoxygenation by glucose oxidase can prolong the fresh-keeping time and shelf-life of its food. So the enzyme supplier often provides glucose oxidase enzyme to the food industry.

3. Application of glucose oxidase enzyme in animal breeding

In the process of animal feeding, antibiotics are usually used to improve the disease resistance of animals, resulting in the abuse of antibiotics, inducing bacterial drug resistance, and causing damage to human body. The gluconic acid produced by glucose oxidase enzyme can reduce the acidity of the gastrointestinal tract. The acidic environment is conducive to inhibit pathogens and create a favorable growth environment for probiotics. The oxygen content in the gastrointestinal tract is consumed by oxidation reaction to create an anaerobic environment, which is also conducive to inhibit pathogens and promote the proliferation of anaerobic probiotics. The reaction also produces hydrogen peroxide, whose oxidation capacity can have wide sterilization, reducing the number of microorganisms in the intestine, so as to form a microecological competitive advantage for beneficial bacteria. The mechanism of action is different from antibiotics and will not produce drug resistance or drug residues. It is the development direction of green ecological breeding.

4. Application of glucose oxidase enzyme in medicine

Medical diagnosis is mainly used in medicine for blood glucose determination kits (glucose oxidase enzyme method) to quantitatively determine the content of glucose in human serum. Because of its small size and convenience for carrying, it does not need special training and can quickly detect blood glucose results at any time. The glucose oxidase enzyme glucose meter is highly specific to glucose and is relatively accurate. However, because oxygen is needed in the reaction process, the measurement results are easily affected by blood oxygen content, resulting in deviation. The test paper is also easy to react with oxygen in the air. Generally, it should be used up within 3 ~ 4 months after opening.

5. Application of glucose oxidase enzyme in the beer industry

The industrial enzymes market will be broader and broader in the future.

The addition of glucose oxidase enzyme in the beer industry can quickly consume most of the dissolved oxygen and bottleneck oxygen in beer, preventing the oxidative deterioration process of beer, reducing and delay the oxidation process of flavor substances in beer, effectively reducing the aging of beer, improving the flavor stability of beer, maintaining the original flavor of beer and prolonging the shelf-life of beer. Adding glucose oxidase enzyme to beer can reduce the oxygen content to below 10 μg/L so that beer has high stability, pure taste, no turbidity, precipitation, and other phenomena.

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