Glucose Oxidase 789L 



Glucose Oxidase 789L can be used to extend the shelf life of soft drinks by scavenging oxygen. The enzyme catalyses the oxidation of glucose with oxygen to form gluconate and hydrogen peroxide. Hence, the activity of glucose oxidase consumes available oxygen which would otherwise reduce the shelf life of the product. This product is a brown liquid.

During processing eggs are pasteurised to eliminate the possible presence of harmful bacteria, such as salmonella. A problem occurring during the heat treatment of eggs is browning caused by the Maillard reaction. This occurs as a result of small amounts of glucose in the egg whites reacting with amino acids. This can be problematic for dried egg whites if the product is traditionally pasteurised after drying in a hot room, for an extended period of time. Biocatalysts’ Glucose Oxidase (G789L) is able to desugar the egg by breaking down the glucose to products which do not cause browning.




Biocatalysts manufactures specialty enzyme options and custom enzymes for Food, Beverage and Nutrition. Enzymes provide excellent benefits including increased yield and throughput, solving filtration problems, reduced waste and size of process plants and improving flavors and textures. Application can be found in dairy products, fruit and vegetable processing, functional protein manufacture, brewing and baking.



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