Glucose oxidase, commonly derived from the fungus Aspergillus niger, serves as a preservative and stabilizer in the food and beverage industry. It reacts with intracellular glucose and oxygen (O2) to produce hydrogen peroxide (H2O2) and gluconic acid, thereby inhibiting cancer cell proliferation by cutting off their nutrition source. This enzyme catalyzes the transfer of electrons from an oxidant to a reductant, utilizing oxygen as an external electron acceptor to release hydrogen peroxide (H2O2).
- Derived from the fungus Aspergillus niger.
- Catalyzes electron transfer, producing hydrogen peroxide (H2O2) and gluconic acid.
- Inhibits cancer cell proliferation.
- Preservative and stabilizer in food and beverage, improves color and taste, increases food material persistence, removes glucose from dried egg, and eliminates oxygen from juices and beverages.