Introduction:

Sunson® SBE-01Go is a glucose oxidase which made from a fungal strain through cultivation and extraction technique. It is mainly used in flour and baking processing.This product belongs to aerobic dehydrogenase. Under the oxidic existing condition, it can transfer glucose into gluconic acid and produce peroxide which is a kind of strong oxidizer. Because of the peroxide, the mercapto group (-SH) in the gluten molecules can be oxidized to the disulfide bond(-S-S-), thereby enhance the strength of the gluten. Improve dough extensibility, increase the volume of bread, you can replace the potassium bromate KBrO4 which can cause cancer. In noodle manufacturing, glucose oxidase would help form the good protein network structure and increase noodle bite.

COMMON / SHARED TEMPERATURE and PH RANGE:

pH

: 4.0~6.0, Optimum 5.0

Temperature

:Be active below 35°C

Appearance

: Yellowish Powder

Odour

: Normal fermentation odour

Enzymatic Activity

: ≥850u/g (similar to Gluzyme Mono 10000 BG).

definition of unit:

1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1umol β-D-glucose to D-gluconic acid and peroxide in 1 min. at 30°C and pH6.0.

Efficacy and characteristicas:

Improve the operational performance of dough;

Improve the stability of dough;

Improve the inflation rapidity and quality of bread;

Good synergy with other enzyme or flour improver;

Good liquidity;

Usage:

The recommended dosage is 0.2-4g/100kg(2-40 ppm).

The optimum dosage depends on the quality of flour.

Shelf life:

12 months in a cool and dry place in original package, enzymatic activity remains≥90%. Increase dosage after shelf life.

18 months in a dry place at 5~15°C.

NOTICE:

1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;

2. Keep the package hermetic if the product is not completely used.

Packing specification:

25kgs/bag.

Storage:

Should be stored in a dry and cool place, avoiding high temperature.

Shelf life:

12 months, enzymatic activity remains≥90%.

Safety:

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.