Glucose oxidase

Function

Glucose oxidase converts glucose to gluconic acid. Oxygen is necessary for this reaction.

Application

Glucose oxidase is used together with the enzyme catalase as a "preserving enzyme system":

• in mayonnaise and egg products such as whole eggs or dried egg, as well as in the preparation of milk and cheese:
  in the first step, catalase splits the hydrogen peroxide found in each product into oxygen and water. In the second step, glucose oxidase converts glucose sugar, which is particularly undesirable in eggs, into gluconic acid, which is a stable, unproblematic variant of the same. To proceed, this reaction needs the oxygen that was released in the first step. Glucose is unwanted in egg products, since it reacts with amino acids and produces a brownish colour.

 Further applications of glucose oxidase:

• baked goods
  Specific compounds present in gluten (protein in wheat flour) are eliminated. Thereby, the stability and elasticity of dough is improved, particularly when stretched thin. The enzyme is also used to prepare deep-frozen dough and baked goods.

• occasionally used inwine orbeer to remove oxygen

• used to produce the additive gluconic acid (E 574) from glucose.

Gene technology

Glucose oxidase is produced by fermentation with fungus cultures (Aspergillus, Penicillium).

• In Europe, four glucose oxidase preparations are manufactured. Two of these are believed to use genetically modified fungi (Aspergillus).

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.