| Description | Glucose oxidase, an enzyme extracted from the fungus Aspergillus niger, is an important industrial enzyme in the food industry and is widely used in the deoxygenation of foods such as wine, beer, fruit juice, milk powder, and in the improvement of flour and prevention of browning of foods, etc. It has antioxidant and potential anticancer activities. |
| In vitro | Glucose oxidase 在工业生产中很多应用，包括改善颜色和味道、增加食品原料的持久性、去除干蛋中的葡萄糖以及消除不同果汁和饮料中的氧气等[1]。 |
| molecular weight | N/A |
| CAS | 9001-37-0 |
| Storage | store at low temperature | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | H2O: 30 mg/mL, Sonication is recommended. |
| References | 1. Khatami SH, et al. Glucose oxidase: Applications, sources, and recombinant production [published online ahead of print, 2021 Apr 11]. Biotechnol Appl Biochem. 2021;10.1002/bab.2165. 2. Leskovac V, et al. Glucose oxidase from Aspergillus niger: the mechanism of action with molecular oxygen, quinones, and one-electron acceptors. Int J Biochem Cell Biol. 2005;37(4):731-750. 3. Wang M, et al. Recent Advances in Glucose-Oxidase-Based Nanocomposites for Tumor Therapy. Small. 2019;15(51):e1903895. 4. Konishi T, et al. Safety evaluation of glucose oxidase from Penicillium chrysogenum [published correction appears in Regul Toxicol Pharmacol. 2013 Aug;66(3):300]. Regul Toxicol Pharmacol. 2013;66(1):13-23. |