Your guide to Glucose Oxidase
Glucose Oxidase is a really crucial enzyme with hundreds of applications in dozens of industries. In this article we’ll discuss what Glucose Oxidase is, what it does and exactly why this enzyme is so important for many people.
What Is It?
Structurally, this is a protein and, as is the case with the majority of proteins which work on cells externally, it is coated with carbohydrate chains.
What Does It Do?
In cells, the main function of GOx is to break down sugars into their metabolites. The enzyme occurs naturally in honey where it does a function as a natural preservative. This is because GOx creates an “antimicrobial barrier” on the honey’s surface which reduces atmospheric Oxygen to Hydrogen Peroxide (H2O2). The antibacterial properties of honey are well documented, and it is used as natural skincare. Its effectiveness is all down to Glucose Oxidase! But the most importantly GOx produces a colour reaction to H2O2.. This involves the medical and scientific establishment to identify and measure the quantities of free glucose (sera) in blood plasma. The similar tests allow food manufacturers to monitor and control the levels of glucose present in raw vegetables.
How Is Glucose Oxidase Made?
GOx only occurs naturally. Although due to its usefulness, it is now manufactured on a large scale. The process for production is simple. Initially the liquid from the fermented fungus is not suitable for an enzyme but, after purification it is ready for use. The liquid is purified by using several processes: multiple precipitation; fractionation; chromatography; and filtration. For every 200 litres of liquid produced by the fermentation process a few kilograms of freeze-dried Glucose Oxidase is produced.
Uses in the Food Industry
We’ve already discussed the glucose-monitoring function of GOx in the food industry, but it has many other functions too. In bakery Glucose Oxidase also used to change oxidants like bromate – this makes bread dough stronger. It is also useful in the packaging and preservation of food items.
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