Glucose oxidase

Glucose oxidase (CAS 9001-37-0 ), also known as GOX, is an oxidoreductase enzyme that catalyzes the oxidation of glucose to gluconic acid and hydrogen peroxide. Commercially sourced primarily from Aspergillus niger and Penicillium species, it is used across food processing and biotechnology.

In baking, GOX strengthens dough by generating hydrogen peroxide in situ, which oxidizes gluten proteins to improve dough handling and loaf volume. It functions as a clean-label alternative to chemical oxidants like bromate in commercial bread production.

Diagnostic manufacturers use it as the active enzyme in glucose biosensors and test strips for blood glucose monitoring. Its high substrate specificity is critical to measurement accuracy in medical and laboratory settings.

In food and beverage processing, GOX acts as an oxygen scavenger to extend shelf life by removing dissolved oxygen from packaging headspace or liquid products. This prevents oxidative spoilage and maintains the sensory profile of the product.

Pharmaceutical and biotech producers also use it as a hydrogen peroxide-generating system in antimicrobial formulations. It is frequently utilized in enzyme-coupled assay development for various research and clinical applications.

Glucose oxidase is supplied as a lyophilized powder or liquid concentrate, with activity expressed in units per milligram or milliliter. Food-grade and reagent-grade specifications are standard for industrial use.

Food applications typically requiring compliance with FCC or Ph. Eur. monographs are readily available. High-purity preparations for diagnostic use are provided with defined specific activity and low contaminating enzyme profiles.

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