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Glucose Oxidase
Grade：Food
| Activity | 100,000-300,000 U/g |
| Dosage(U/kg) | 100,000-200,000 |
| Form | Powder |
| Package | 25kg/bag |
EC Molecular formula: EC 3.2.1.3
Product Overview： Produced via submerged fermentation of Aspergillus niger.
Applications: Widely utilized in starch sugar production, alcohol manufacturing, brewing, and related industries.
Unit Definition: One enzyme activity unit (U/mL) is defined as the quantity of enzyme required to hydrolyze 1 mg of starch per hour under standardized conditions (pH 4.6, 40°C).
Mechanism of Action:
Glucoamylase (EC 3.2.1.3), also termed amyloglucosidase or γ-amylase, is an exo-acting hydrolase that sequentially cleaves α-1,4-glycosidic bonds from the non-reducing termini of starch and glycogen molecules. This action releases β-D-glucose units via inversion of the anomeric configuration (α → β). While linear amylose substrates are nearly completely converted to glucose, branched substrates (e.g., amylopectin) yield glucose and residual α-1,6-linked oligosaccharides.
