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Glucose-oxidase
Reference: GLO-2015

Glucose-oxidase

Glucose oxidase from Aspergillus sp. β-D-glucose + O2 + H2O ----> D-glucono-δ-Lactone + H2O2 β-D-glucose + O2 + H2O <---- D-glucono-δ-Lactone + H2O2 This enzyme is used for enzymatic determination of glucose, and for amylase-activity assay when coupled with α-glucosidase (AGH-201, AGH-211, if maltooligosaccharide or modified starch is used as a substrate) in clinical analysis.
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DESCRIPTION
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  • Name: β-D-Glucose:oxygen 1-oxydoreductase
  • Appearance: Yellowish amorphous powder lyophilized
  • Activity: Grade II 160U/mg-solid or more (containing approx. 50% of stabilizers)
  • Contaminants: Catalase ≤ 3.0%
  • Stabilizers: Potassium gluconate, sodium glutamate
  • Stability: Stable at - 20°C for at least one year
  • Molecular weight: approx. 153,000
  • Michaelis constants: 3.3×10-2 M (β-D-Glucose) 6.1×10-2M (2-Deoxyglucose)
  • Structure: Glycoprotein with 2 moles of FAD
  • Inhibitors: p-Chloromercuribenzoate, heavy metal ions (Cu2+, Hg2+, Ag+)
  • Optimum pH: 4.5
  • Optimum temperature: 40 - 50°C
  • pH Stability: pH 4.5 - 6.0 (30°C, 20hr)
  • Thermal stability: below 50°C (pH 5.7, 1hr)
  • EC # 1.1.3.4
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