Product > Food Enzyme > Glucose Oxidase

Glucose Oxidase

KDN Food-Grade Glucose Oxidase is produced via submerged fermentation. It is widely used in industries of gluconic acid production, food processing, etc.


10,000 U/g.

Definition of Unit (U): One U of glucose oxidase activity is defined as the amount of enzyme needed to oxidize 1μmol β-D-glucose to get D-Gluconic acid and hydrogen peroxide in one minute at pH 6.0 and 30℃.

Physical and Chemical Properties

Appearance: Light yellow powder.

pH: 3.0-7.0, optimum: 4.0-6.0.

Temperature: 25-65°C, optimum: 30-45°C.

Usage and Dosage

1. Flour Products.

KDN glucose oxidase is often used in combination with VitC to effectively increase the gluten strength in dough, with a dosage of 10-30g glucose oxidase and 20-30g VitC per ton of flour. KDN glucose oxidase is also used in combination of fungal amylase and xylanase to improve the quality of flour products.

2. Beer Storage and Gluconic Acid Production.

KDN glucose oxidase used in combination with catalase can remove oxygen from beer and convert glucose into gluconic acid. In the beer industry, it is recommended to add at a dosage of 5-10g/t beer. In the gluconic acid production industry, it is recommended to add at a dosage of 5-10g/t dry basis (concentration: 30-35%, pH: 5.5, temperature: 30-55℃, conversion time: 30h).

3. Food Preservation.

KDN glucose oxidase can also be used for the preservation of juice and tea, with a general dosage of 20-50g/t raw materials.


Store in a cool, shady and dry place away from sunlight. High temperature and extreme pH will lead to activity loss of the bioactive substance.


In woven bags.

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