Livzym Glucose Oxidase – LIVZYM Biotechnology

Livzym enzymes · Baking

Glucose Oxidase

An oxidative gluten strengthener: it turns the glucose in flour into hydrogen peroxide, which tightens the gluten network — for drier dough, better gas retention and more oven spring.

Livzym Glucose Oxidase is a food-grade enzyme produced by microbial fermentation. It oxidizes the β-D-glucose present in flour, forming gluconic acid and hydrogen peroxide. A strong gluten network is needed in bread baking to resist mechanical stress during dough processing and to provide gas retention during proofing — when glucose oxidase (GOX) is added to bread and bun formulations, the goal is to produce hydrogen peroxide and create the oxidizing conditions that provide the dough-strengthening effects.

Mode of action

Glucose oxidase converts the glucose in the dough into gluconic acid and, in doing so, produces hydrogen peroxide. The hydrogen peroxide then oxidizes the thiol (–SH) groups of the gluten proteins into disulfide (–S–S–) cross-links, which strengthens the gluten network.

Glucosesugar in the dough
OxygenO₂
Glucose oxidaseoxidizes the glucose
Gluconic acidharmless by-product
Hydrogen peroxideH₂O₂ — the oxidizing agent
H₂O₂ + glutenoxidizes the cysteine –SH groups
Oxidized glutenCys–S–S–Cys cross-links
WaterH₂O
Disulfide cross-links tighten the gluten network: a drier, stronger and more tolerant dough.

Features & benefits

Livzym Glucose Oxidase is used in bread and bun formulations for gluten strengthening: it enhances the strength and stability of the dough and improves the kneading and baking properties of bread.

  • Drier dough, better oven springReduced dough stickiness, promotes surface dryness, superior oven spring and gas retention.
  • Tolerance to overproofingIncreased tolerance to overproofing.
  • More water absorptionSlightly increased water absorption capacity of the flour.
  • Better crumb, crispier crustImproved crumb structure and crispier crust.

Tested & approved

  1. Negative control
  2. 10 ppm Market Benchmark
  3. 8 ppm Livzym Glucose Oxidase
  4. 10 ppm Livzym Glucose Oxidase
  5. 12 ppm Livzym Glucose Oxidase
Baking trial: five rolls in a row, left to right the negative control, 10 ppm market benchmark, and 8, 10 and 12 ppm of Livzym Glucose Oxidase
Rolls: one per condition, from the negative control to 8, 10 and 12 ppm of Livzym Glucose Oxidase.

Swipe sideways to see all five trials.

  1. 10 ppm Market Benchmark 1
  2. 10 ppm Market Benchmark 2
  3. 8 ppm Livzym Glucose Oxidase
  4. 10 ppm Livzym Glucose Oxidase
Baking trial loaves, two per condition, left to right: 10 ppm market benchmark 1, 10 ppm market benchmark 2, 8 and 10 ppm Livzym Glucose Oxidase
Loaves: two per condition, two market benchmarks against 8 and 10 ppm of Livzym Glucose Oxidase.

Swipe sideways to see all four trials.

Livzym solution

Product Category Activity Dosage
Glucose Oxidase UGXP 200 Gluten strengthening min. 8,000 GOU/g —

GOU: glucose oxidase activity unit. UGXP 200 is a free-flowing white–beige powder; store below 25 °C in a tightly closed package, away from direct sunlight and moisture, for a shelf life of 12 months.

  • Food-grade
  • Non-GMO
  • FSSC 22000
  • Halal
  • Kosher
  • ISO 9001 & 14001

Activity profiles

Temperature

Relative activity of Livzym Glucose Oxidase versus temperatureRelative activity is about 92% at 30 °C, reaches its maximum of 100% around 40 °C, stays above 80% to 58 °C, then falls to about 41% at 70 °C and near zero at 78 °C. over 80 % activity, 30–58 °C 0% 20% 40% 60% 80% 100% 120% 30 40 50 60 70 80 Temperature (°C) Relative activity (%) maximum near 40 °C 35 °C: 97% 40 °C: 100% 45 °C: 99% 50 °C: 94% 55 °C: 86% 60 °C: 75% 65 °C: 60% 70 °C: 41% 75 °C: 18%

Highest activity around 40 °C, with over 80% of activity from 30 to 58 °C; about 40% remains at 70 °C and the activity is lost by 78 °C.

pH

Relative activity of Livzym Glucose Oxidase versus pHRelative activity is 40% at pH 3, 80% at pH 4, 100% at pH 5, 85% at pH 6, 65% at pH 7 and 20% at pH 8. over 80 % activity, pH 4–6 0% 20% 40% 60% 80% 100% 120% 3 4 5 6 7 8 pH Relative activity (%) maximum at pH 5 pH 3: 40% pH 4: 80% pH 5: 100% pH 6: 85% pH 7: 65% pH 8: 20%

Maximum activity at pH 5, with 80% at pH 4 and 85% at pH 6; 40% at pH 3, 65% at pH 7 and 20% at pH 8.

Stability

Stored at 40 °C and 75% relative humidity, Livzym Glucose Oxidase keeps 97% of its activity after two weeks and 73% after eight — on a par with the leading market benchmark (100% and 75%) and far ahead of the second (71% and 31%).

Stability of Livzym Glucose Oxidase versus two market benchmarks at 40 °C and 75% relative humidityResidual activity after 2, 4, 6 and 8 weeks: Livzym Glucose Oxidase 97, 83, 79 and 73%; market benchmark 1 100, 83, 80 and 75%; market benchmark 2 71, 51, 45 and 31%. 0% 20% 40% 60% 80% 100% Livzym Glucose Oxidase, Week 2: 97% residual activity97% Market benchmark 1, Week 2: 100% residual activity100% Market benchmark 2, Week 2: 71% residual activity71% Week 2 Livzym Glucose Oxidase, Week 4: 83% residual activity83% Market benchmark 1, Week 4: 83% residual activity83% Market benchmark 2, Week 4: 51% residual activity51% Week 4 Livzym Glucose Oxidase, Week 6: 79% residual activity79% Market benchmark 1, Week 6: 80% residual activity80% Market benchmark 2, Week 6: 45% residual activity45% Week 6 Livzym Glucose Oxidase, Week 8: 73% residual activity73% Market benchmark 1, Week 8: 75% residual activity75% Market benchmark 2, Week 8: 31% residual activity31% Week 8 Storage time at 40 °C / 75% RH Residual activity (%) Livzym Market benchmark 1 Market benchmark 2
Residual activity of Livzym Glucose Oxidase and two market benchmarks after 2, 4, 6 and 8 weeks at 40 °C / 75% RH.