GLUCOSE OXIDASE and CATALASE from ASPERGILLUS NIGER var.
Prepared at the 25th JECFA (1981), published in FNP 19 (1981) and in FNP 52 (1992). An ADI not specified' was established at 18th JECFA (1974)
SYNONYMS 1. Glucose oxyhydrase, glucose aerodehydrogenase, notatin, aeroglucose dehydrogenase; INS No. 1102
2. None
SOURCES Commercial enzyme preparations are produced by the controlled fermentation of Aspergillus niger var.
Active principles
1. Glucose oxidase
2. Catalase
Systematic names and numbers
1. ß-D-glucose: oxygen 1-oxidoreductase (EC 1.1.3.4)
2. Hydrogen-peroxide: hydrogen-peroxide oxidoreductase (EC 1.11.1.6)
Reactions catalyzed 1. ß-D-glucose + O2 --> D-glucono-delta-lactone + H2O2
2. H2O2 + H2O2 --> 2H2O + O2
Secondary enzyme activities Invertase (EC 3.2.1.26)
DESCRIPTION Off-white to brown liquids; soluble in water and practically insoluble in ethanol, chloroform and ether
FUNCTIONAL USES Enzyme preparation
Used in the preparation of and/or use in milk, cheese, eggs, beverages and salads
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
