| Message: | Glucose oxidase is an enzyme found in mold and honey. The enzyme is specific for glucose. It can catalyze the oxidation of glucose by consuming oxygen in the air. Therefore, the enzyme can be used to remove glucose or oxygen. Because H2O2 can be quantitatively generated, it is widely used in the field of biochemistry as a quantitative reagent of D-glucose.
Glucose oxidase can avoid the occurrence of Maillard reaction in the production of egg milk powder. At the same time, the use of glucose oxidase in meat and protein foods contributes to the production of golden color. Glucose oxidase can also remove oxygen from the sealed system, inhibit lipid oxidation and degradation of natural pigments. Glucose oxidase has a variety of effects on food, as in food preservation and packaging, the biggest role is to remove oxygen and extend the shelf life of food. In addition, the catalytic process of glucose oxidase can not only make glucose oxidative denaturation, but also consume many oxygen molecules in the reaction. Therefore, it can be widely used as a deoxidizer in food preservation. |
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