Optimization, Purification and Characterization of Glucose Oxidase from Aspergillus oryzae Strain MF13

Author(s): A. Gangaiyammal and T. Ushadevi*

Abstract: Glucose Oxidase is a flavanoprotein which catayses the oxidation of β- D-glucose to β-D-glucono lactone and hydrogen peroxide, using molecular oxygen as the electron acceptor. The H2O2 resulted from the glucose oxidase reaction promotes the disulphidic bonds forming between the glutenic proteins and oxidative gelation of water soluble pentosans1. Additional effect is that the H2O2 activates the flour catalase and peroxidase2. Most of the researchers state that the GOx addition to the dough leads to the occurrence of transversal bonds between wheat globulins and albumines, while the glutenins are less involved3. GOx research has been studied from various fungi due to its numerous application.

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