Glucose Oxidase SBE-01GO is produced by
submerged fermentation of Aspergillus
niger followed by purification, formulation and
drying. The product is able to whiten flour,
strengthen gluten and improve dough handling properties and is often used for
various baked products.
MECHANISM
Glucose
Oxidase can specifically catalyze β-D-glucose to form gluconic acid and hydrogen peroxide at the
presence of oxygen, which promotes the formation of gluten network, and
thereafter the dough handling properties and sensory properties of baked
products.
A: C6H12O6+
O2 + H2O → C6H12O7 + H2O2
B: C6H12O6+ 1/2 O2 →C6H12O7