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| Brand Name: | Renze |
| Model Number: | Glucose Oxidase |
| MOQ: | 100 kilograms |
| Price: | USD 2-5/KG |
| Payment Terms: | ,L/C,D/A,D/P,T/T,MoneyGram,Western Union |
| Supply Ability: | 100TONS/MONTH |
| Parameter | Specification | Test Method |
| EC Number | 3.2.1.8 | - |
| Source | Aspergillus oryzae (Non-GMO) | - |
| Appearance | Beige to light brown powder | Visual |
| Activity | ≥10,000 U/g | DNS Method (pH 4.5, 50°C) |
| Optimum pH | 4.0-6.0 | pH-stat assay |
| Temperature Range | 40-60°C (104-140°F) | Thermal activity profiling |
| Particle Size | 90% <100μm | Laser diffraction |
| Bulk Density | 0.50-0.70 g/cm³ | ISO 60 |
| Solubility | Fully water-soluble | USP <911> |
| Thermal Inactivation | >70°C (158°F) | Residual activity test |
❓ "What's the optimal dosage for improving whole wheat bread texture?"
→ Recommended protocol:
• 30-50 ppm (based on flour weight)
• Reduces dough stickiness by 40-50%
• Improves loaf volume by 15-20%
• Best added during initial mixing stage
❓ "Your solution for gummy texture in GF products?"
→ Formula adjustment:
• Combine with protease (2:1 ratio)
• Increase baking time by 10-15%
• Adjust hydration (-5% water)
❓ "How to maximize efficiency in high-speed bread lines?"
→ Processing benefits:
✔ Reduces mixing time by 20-25%
✔ Improves sheeting (no tearing)
✔ Standardizes dough across batches
