English Name: Glucose oxidase; GOX; GOD
CAS Number: 9001-37-0

Grade: BR
Activity: 100～250 u/mg
Activity Definition: Under conditions of 37°C, pH 5.7,
pH Stability: 4.5～6.5

Thermal Stability: <50°C (pH 7.0, 15 min)
Optimal Temperature Range: 30°C～60°C
Usage Method: For activity measurement, dissolve the lyophilized powder in 10 mM sodium citrate buffer (pH 5.7)
Appearance: White to off-white yellow powder, extracted from Aspergillus niger. Molecular Weight: 150 kDa (approximately 80 kDa in SDS-PAGE, isoelectric point 4.6). A redox enzyme that oxidizes glucose to produce gluconic acid. This enzyme requires flavin adenine dinucleotide (FAD) as a coenzyme, with two FAD molecules per enzyme molecule. Soluble in water, completely insoluble in organic solvents such as chloroform, butanol, pyridine, glycerol, and ethylene glycol. Precipitated by 50% acetone and 66% methanol. Enzyme activity is not affected by chemical substances such as EDTA, KCN, or NaF, but is reduced by HgCl?, AgCl (silver chloride), phenylhydrazine, and p-chloromercuribenzoic acid.
Applications: Biochemical research. The enzyme exhibits high specificity for β-D-glucose. In the food industry, it is used for de-sugaring in egg processing to prevent browning. Used for deoxygenation in beverages, fruit juices, canned foods, and dried foods to extend shelf life, as well as for food preservation, disinfection, and glucose enzymatic analysis. In medicine, it is used as a reagent for urine and blood glucose testing.
Storage: -20°C