Applications of Glucose Oxidase

Scott, Don

doi:10.1016/b978-0-12-584852-7.50025-7

Cited by 17 publications

(7 citation statements)

References 6 publications

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“…The manufacturer commented that about 10 to 20% Gluzyme activity could be obtained at these temperatures in comparison to the 100% activity at 60 º C. In GOX, authors have noted diminished enzyme activity at higher temperatures (Heresztyn, 1987). A change in temperature means a change in one of the reactants such as oxygen and decreased oxygen solubility at high temperatures may be offsetting the expected benefits of temperature rise (Scott, 1975), although this does not seem to have been the case in this study.…”

Section: Temperaturecontrasting

confidence: 50%

The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice

Biyela¹,

Toit²,

Divol³

et al. 2016

SAJEV

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High alcohol wines have become a major challenge in the international wine trade. Several physical processes are used to produce wines with reduced-alcohol content, all of which involve the selective extraction of ethanol based on volatility or diffusion. In this study, the possibility of Gluzyme Mono ® 10.000 BG (Gluzyme) (Novozymes, South Africa) to reduce the glucose content of synthetic grape juice before fermentation was investigated in order to produce wine with reduced-alcohol content. Gluzyme is a glucose oxidase preparation from Aspergillus oryzae, currently used in the baking industry. Glucose oxidase catalyses the oxidation of glucose to gluconic acid and hydrogen peroxide (H 2 O 2 ) in the presence of molecular oxygen. Gluzyme was initially used in synthetic grape juice, where different enzyme concentrations and factors influencing its efficiency were investigated under winemaking conditions. The results showed up to 0.5% v/v less alcohol at an enzyme concentration of 20 kU compared to the control samples. This reduction in alcohol was increased to 1 and 1.3% v/v alcohol at pH 3.5 and pH 5.5 respectively in aerated (8 mg/L O 2 ) synthetic grape juice using 30 kU enzyme. Secondly, Gluzyme was used to treat Pinotage grape must before fermentation. Gluzyme-treated wines at 30 kU enzyme concentration after fermentation contained 0.68% v/v less alcohol than the control wines. A decrease in acetic acid concentration of the treated compared to control wines was also observed.

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Section: Temperaturecontrasting

confidence: 50%

The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice

Biyela¹,

Toit²,

Divol³

et al. 2016

SAJEV

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“…7) approximately doubled the period of time required to produce an off-odor. This system would convert molecular oxygen to water (Scott 1975). Phospholipase A2 has been shown to inhibit the oxidation of the lipids of flounder muscle microsomes (Shewfelt and Hultin 1983).…”

Section: Evaluation Of Antioxidant Systems In Mayonnaisementioning

confidence: 99%

Stabilization by Antioxidants of Mayonnaise Made From Fish Oil

Jafar

Hultin

Bimbo

et al. 1994

Journal of Food Lipids

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ABSTRACT. The purpose of this work was to evaluate the use of antioxidants in extending the shelf‐life of mayonnaise constantly exposed to air in which all of the oil ingredient was fish oil. Mayonnaise prepared without antioxidants had a shelf‐life at room temperature of approximately 1 day. Citric acid or sodium citrate and propyl gallate in the oil phase and EDTA and ascorbic acid in the aqueous phase increased the shelf‐life to an average of 49 days at room temperature as judged by sensory evaluation. With refrigeration, the number of days to off‐odor development was increased to 89. With the addition of an oxygen scavenging system of glucose oxidase‐catalase‐glucose, the shelf‐life increased to an average of 132 days. Both oxygen and light were shown to be detrimental to the stability of the product. Considerable variation was observed between batches of menhaden oil, the primary fish oil used in formulating the mayonnaise in these studies.

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“…The industrial applications of glucose oxidase have been reviewed by Scott (1975b) and, more recently, by Richter (1983). Commercial products used in food processing do not consist of a single enzyme, but of an enzyme system comprising glucose oxidase plus catalase and often other components, including the coenzyme FAD.…”

Section: Glucose Oxidasementioning

confidence: 99%