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Glucose Oxidase
Grade：Food
| Activity | 5,000-10000 U/g |
| Dosage(U/kg) | 500-700 |
| Form | Powder |
| Package | 25kg/bag |
EC Molecular formula: EC 3.2.1.1
Product Overview：High-Temperature α-Amylase is a thermostable enzymatic preparation sourced from Bacillus licheniformis.
Unit Definition：One unit (U) of enzyme activity is defined as the amount required to hydrolyze 1 mg of starch per minute under standardized conditions (pH 6.0, 70°C).
Mechanism of Action：
This endo-acting α-amylase randomly cleaves α-1,4-glycosidic bonds in gelatinized starch, generating soluble dextrins, oligosaccharides, glucose, and maltose, while significantly reducing slurry viscosity.
