Food Grade Glucose Oxidase Enzyme for Baking Enzymes

• Customization: Available
• CAS No.: 9001-84-7
• Formula: N/a
• Model NO.: GYF-090
• EINECS: 3-4-11
• Nutritional Value: Nutritional
• Packaging Material: Barrel
• Storage Method: Normal
• Shelf Life: 24months
• Type: Papain
• Appearance: White Powder
• Storage Type: Cool and Dry Place
• Nontoxic: No
• Whether It Is Dangerous or Not: No
• Storage: Normal Temperature
• Transport Package: Bag
• Specification: 25kg/bag/barrel
• Trademark: GYF
• Origin: China
• Production Capacity: 100000kg/Year

Product Description

 Product Description

Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying.
Lipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way.

Mechanism and product standard

Lipase is a kind of serine hydrolase which can catalyze hydrolysis of triglyceride to finally produce Glycerol and fatty acids.
The hydrolysis takes place on oil-water interface. Lipase can also catalyze ester synthesis and interesterification. The reactions can be illustrated as the following:

 

Product standard

No.	ITEMS		INDEX
1	Particle size (%<40 mesh)		≥80
2	Loss on drying/(%)		≤8.0
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/mL)		≤50000
6	Coliform Bacteria/(CFU/mL)		≤30
7	Escherichia coli	(CFU/mL)	<10
		(MPN/mL)	≤3.0
8	Salmonella/(25mL)		Not Detected

Product specification

Items	Description
Declared Activity*	2900u/g
Physical Form	Powder
Color**	White to grey
Odour	Normal microbial fermentation odour.

Definition of Unit: 1 unit of Lipase equals to the amount of enzyme, which hydrolyzes substance to get 1μmol titratable fatty acid in 1 min at 40ºC and pH7.5.
Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.

Reaction parameters

CONDITION	RANGE
Activity Temperature	30ºC-70ºC
Optimum Temperature	55ºC-65ºC
Activity pH	4.0 -10.0
Optimum pH	6.5-7.5

Dosage recommendatiom

For bread producing:The recommended dosage is 1-20g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

Package and storage

 

Package: 25kgs/drum; 1,125kgs/drum.

Storage: Keep sealed in a dry and cool place and avoid direct sunlight.

Shelf life: 12 months in a dry and cool place.

 

Safe handling precautions

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.
If irritation or allergic response for skin or eyes develops, please consult a doctor.