| Place of Origin: | China |
|---|---|
| Brand Name: | KDN |
| Certification: | ISO/KOSHER/HALAL |
| Model Number: | Glucozyme |
| Minimum Order Quantity: | 25/kg |
| Price: | Negotiate |
| Packaging Details: | 1kg, 5kg， 20kg/bag |
| Delivery Time: | 15-20 days |
| Payment Terms: | L/C, T/T, D/A, D/P, Western Union |
| Supply Ability: | 100000 Kilogram/per Month |
| Type: | Glucose Oxidase | Appearance: | White To Yellowish Powder |
|---|---|---|---|
| Packing: | 25kg/bag | CAS: | 9001-37-0 |
| EINECS No: | 232-601-0 | Odour: | Slight Fermentation Odour |
| Application: | Bakery | Shelf Life: | 12 Months |
| Temperature: | 20℃-50℃ | ||
| Highlight: | bread making glucose oxidase 9001-37-0,glucose oxidase in flour 9001-37-0,EINECS No 232-601-0 |
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Factory Supply Bread Baking Enzyme Glucose Oxidase for wheat flour
Product Description
Glucose oxidase from Aspergillus niger is a dimer consisting of each with a molecular mass of 80 kDa. Each subunit contains one molecule of flavin adenine dinucleotide (FAD) and one molecule of iron. The enzyme is a glycoprotein containing appr 2 equal subunits oximately 16% neutral sugar and 2% amino sugar.2 The enzyme also contains 3 cysteine residues and 8 potential sites for N-linked glycosylation.
As GOX requires both oxygen and glucose, its strengthening effect on the bulk rheology of the dough occurs mainly during mixing, where oxygen is not limited. In later stages of the breadmaking process, such as proofing and baking, the reaction rate and GOX functionality is yet to be fully understood. It is reasonable to assume that GOX action stops quickly after mixing as the oxygen incorporated as air during mixing is rapidly consumed by yeast.
| Product | Glucozyme |
| Apperance | White to yellowish powder |
| Odour | Slight fermentation odour |
| Production Organism | Aspergillus niger |
| Applicataion | Bakery |
Features and Benefits
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
Application
1. Role of glucose oxidase in wheat flour
Glucose oxidase can be converted into glucose by the presence of oxygen in the presence of oxygen, and hydrogen peroxide. So as to enhance the strength of gluten. To improve dough extension and increase the volume of bread. In the production of noodles, glucose oxidase is a good protein network structure, which can increase the strength of the noodles.
Our R & D Capability
Although a relatively young company established in 2005, Vland has quickly become a formidable, innovation-driven enterprisefueled by its highly-trained and specialized team. The group employs 26 Ph.Ds and nearly 300 associates with Master’s degrees.
