Glucose Oxidase is an oxidoreductase molecule. The enzyme, which has a molecular weight of 192.000 Dalton, is mainly available from microbial sources and is normally produced by the controlled fermentation af Aspergillus niger or Penicillium amagaskinense.

Glucose Oxidase has no activity itself, but in presence of specific substrates, the enzyme is used to scavenge either glucose or oxygen. The products of the reaction are Gluconic Acid and hydrogen Peroxide.

The reaction is optimal between 30 to 50°C and at pH between 4.5 to 6.5.

Based on its activity, Glucose Oxidase is mainly used by food industry :

• for the desugarization of eggs prior to spray drying 
• to extend the shelf life of mayonnaise and salad dressing by preventive oxidative rancidity
• to deoxygenate non alcoholic beverages such as soft drinks
• as a preservative system for fresh fish
• to double the shelf life of fresh squeezed non-pasteurized orange juice
• to avoid oxidative deterioration in dried food such as instant coffee, cake mixes, milk powder
• in conjunction with hemicellulase in the bakery industry
• In conjunction with the lactoperoxidase to produce the OSCN- ion as antimicrobial agent
• to retard the oxidation of the beer