Glucose Oxidase-based Food Preservation Solution

Glucose oxidase is considered safe under the Food and Drug Administration classification and is widely used in the food industry as an antioxidant, preservative and stabilizer. Aprofood deeply explores the field of enzyme engineering and is committed to providing comprehensive glucose oxidase-based food preservation solutions to customers around the world.

Overview of Glucose Oxidase

Glucose oxidase (GOX) is an aerobic dehydrogenase produced by fermentation of Aspergillus niger, which has functions such as glucose removal, deoxygenation, and sterilization. It is a protein with a molecular weight of about 160 KDa and consists of two (or four) polypeptide chains. The optimum pH for the enzymatic reaction is 5-7, and the optimum temperature is 30-40 °C. FAD is required as a coenzyme for catalysis.

GOX usually forms an oxidoreductase system with catalase, which can oxidize glucose to D-gluconolactone in the presence of molecular oxygen, while consuming oxygen to generate hydrogen peroxide. Catalase can decompose hydrogen peroxide to form water and 1/2 oxygen to produce gluconic acid. In this process, GOX is characterized by the ability to consume oxygen to catalyze the oxidation of glucose.

Application of Glucose Oxidase in Food Preservation

GOX catalyzes glucose by consuming oxygen in the air, so the enzyme can be used to remove either glucose or oxygen. GOX has a variety of effects on food. The biggest role in food preservation and packaging is to deoxygenate and prolong the shelf life of food. GOX has a very specific oxygen scavenging effect, and can prevent further development of oxidative deterioration that has already occurred, or can prevent it from occurring when it is not deteriorated. Therefore, GOX can be used in the packaging of fresh food, tea, ice cream, milk powder, beer, fruit wine and other beverage products, as well as in the storage of fresh food, canned food and wine.

Fig.1 Application of glucose oxidase in postharvest preservation of peach. (Batool, et al., 2021)

Our Solutions

Combining enzyme engineering technology and expertise in the food industry, Aprofood is committed to providing global customers with comprehensive solutions for food preservation based on glucose oxidase.

• Formulation Customization of Glucose Oxidase
  According to the application form of glucose oxidase in different foods, we provide customized compound formulations based on glucose oxidase, including but not limited to: compounding with existing food additives, compounding with natural extracts, compounding with biopolymers and compounding with other enzymes, etc.
• Modification of Glucose Oxidase
  Our solution package provides a range of physicochemical enzymatic modification methods to improve the conformation and function of glucose oxidase based on the requirements of functional properties (surface hydrophobicity, cell penetration, bactericidal properties, etc.).
• Evaluation of Glucose Oxidase System
  Our comprehensive evaluation can carry out comprehensive biochemical analysis and effect verification of the constructed glucose oxidase-based food preservation system to ensure the completion of the customer's project.

Our Advantages

Professional research team and experimental center to ensure the effective development of customer projects.

Multi-dimensional detail control ensures that the project is completed on time.

The whole process can be communicated to ensure the accurate realization of the project.

Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on glucose oxidase. Please contact us for more possibilities of your project!

References

1. Wong, C.M., Wong, K.H. & Chen, X.D. (2008). Glucose oxidase: natural occurrence, function, properties and industrial applications. Applied Microbiology and Biotechnology volume, 78, 927–938.
2. Batool, R., Kazmi, S., Khurshid, S., Saeed, M., Ali, S., Adnan, A., Altaf, F., Hameed, A., Batool, F., & Fatima, N. (2022). Postharvest shelf life enhancement of peach fruit treated with glucose oxidase immobilized on ZnO nanoparticles. Food chemistry, 366, 130591.