Glucose oxidase from Aspergillus

Reference: GLO-2022

Glucose oxidase from Aspergillus

Glucose oxidase from Aspergillus sp. β-D-Glucose:oxygen 1-oxydoreductase EC # 1.1.3.4

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DESCRIPTION

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Name β-D-Glucose:oxygen 1-oxydoreductase
Appearance Yellowish amorphous powder lyophilized
Activity Grade II, 200 U/mg-solid or more (containing approx. 50% of stabilizers)
Contaminants Catalase ≤ 3.0%
Stabilizers Potassium gluconate, sodium glutamate
Stability Stable at －20℃ for at least 12 months
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
Optimum pH: 4.5
Optimum temperature: 40－50 ℃
pH Stability: pH 4.5－6.0 (30 ℃, 20hr)
Thermal stability: below 50 ℃ (pH 5.7, 1hr)
EC # 1.1.3.4

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