Glucose Oxidase
Structural Formula Vector Image
Title: Glucose Oxidase
CAS Registry Number: 9001-37-0
Additional Names: b-D-Glucopyranose aerodehydrogenase; P-FAD; corylophyline; microcide; mikrotsid; notatin
Literature References: An enzyme obtained from mycelia of fungi, such as Aspergilli and Penicillia; a typical aerobic dehydrogenase which catalyzes the oxidation of glucose to gluconic acid (molecular oxygen is reduced to hydrogen peroxide). It is a flavoprotein, the prosthetic group being flavine-adenine dinucleotide (FAD). Commercial prepns frequently contain appreciable amounts of another enzyme, catalase, which is desirable for certain uses since it removes hydrogen peroxide aerobically generated by glucose oxidase. Names of some commercial prepns are: DeeO, Fermcozyme, OxyBan, Ovazyme. Isoln from Penicillia cultures: Coulthard et al., Biochem. J. 39, 24 (1945). Commercial production from Aspergilli and Penicillia: Goldsmith et al., US 2926122 (1960); from Aspergillus niger: Faucett et al., US 3102081 (1963 to Miles Labs.). Removal of proteolytic enzymes from glucose oxidase (contg catalase) obtained from Aspergilli or Penicillia cultures: Ohlmeyer, US 2940904 (1960 to Ben L. Sarett). Separation from catalase: Pazur et al., Biochim. Biophys. Acta 65, 369 (1962). Properties: Muller, Enzymologia 10, 40 (1941); Keilin, Hartree, Biochem. J. 42, 221 (1948), 50, 331 (1952). Reviews: L. A. Underkofler "Glucose Oxidase: Production, Properties, Present and Potential Applications" in Soc. Chem. Ind. (London) Monograph no. 11, 72-86 (1961); R. Bentley, "Glucose Oxidase" in The Enzymes vol. 7, P. D. Boyer et al., Eds. (Academic Press, New York, 1963) pp 567-586. Review of use as analytical reagent: J. Raba, H. A. Mottola, Crit. Rev. Anal. Chem. 25, 1-42 (1995).
Properties: Amorphous powder or crystals. Abs max between 270-280, 375-380, and 450-460 nm (aq soln). Freely sol in water giving yellowish-green solns. Most active at pH 5.5-6.0 and 30-35°. Stable between pH 4.5 and 7.0. Stable to pepsin and trypsin. A glucose oxidase unit is defined as that quantity of enzyme which will cause the uptake of 10 mm3 oxygen per min in a Warburg manometer at 30° in the presence of excess air and excess catalase with a substrate contg 3.3% glucose monohydrate and 0.1M phosphate buffer, pH 5.9 with 0.4% sodium dehydroacetate: Scott, J. Agric. Food Chem. 1, 727 (1953).
Absorption maximum: Abs max between 270-280, 375-380, and 450-460 nm (aq soln)
Use: Analytical reagent for the selective determn of glucose. Food additive for the removal of glucose during the prepn of dried egg products. Antioxidant in food and food wrappers. Stabilizer for ascorbic acid and vitamin B12.

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