Sorachim
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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