Glucose oxidase — An overview

Bankar, Sandip B.; Bule, Mahesh V.; Singhal, Rekha S.; Ananthanarayan, Laxmi

doi:10.1016/j.biotechadv.2009.04.003

Cited by 1,053 publications

(762 citation statements)

References 98 publications

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“…The majority of commercially available glucose biosensors utilise GOx due to its relatively 30 low price, high selectivity and stability [62,63]. GOx is a flavoprotein that catalyses the oxidation of β-D-glucose to D-glucono-δ-lactone, which is then hydrolyzed to gluconic acid [64].…”

Section: Enzyme Based Glucose Biosensorsmentioning

confidence: 99%

An overview of dealloyed nanoporous gold in bioelectrochemistry

Xiao

Magner

2016

Bioelectrochemistry

109

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Section: Enzyme Based Glucose Biosensorsmentioning

confidence: 99%

An overview of dealloyed nanoporous gold in bioelectrochemistry

Xiao

Magner

2016

Bioelectrochemistry

109

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“…The conventional GOX enzyme is purified from various fungal sources mainly genus Aspergillus and Penicillium, of which A. niger is the most commonly used in enzyme production [26,27]. Since the optimum pH ranges for GOX from A. niger is known within the limit of 3.5-6.5, the low pH musts is found a limiting factor of GOX performance.…”

Section: Pre-fermentation Applicationsmentioning

confidence: 99%

“…Glucose oxidase (β-D-glucose:oxygen 1-oxidoreductase; EC 1.1.2.3.4) catalase enzyme, catalyzes the oxidation of β-D-glucose to gluconic acid and hydrogen peroxide. In this reaction molecular oxygen is used as an electron acceptor [26].…”

Section: Pre-fermentation Applicationsmentioning

confidence: 99%

Different techniques for reducing alcohol levels in wine: A review

Öztürk

Anlı

2014

BIO Web of Conferences

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Abstract. Both the increasing interest on healthy life and the legal limitations of each country for a specific wine style make the adjustment of the wine alcohol content essential. Especially the increase of the average weather temperature around the world gives rise to the grapes grown into high sugar content and low acidity. The wines produced from such grapes have consequently high alcohol content. High alcohol levels can negatively influence wine aroma balance in conjunction with the consumer acceptance. Furthermore excessive alcohol in wine may increase costs in countries where taxes are levied according to alcohol concentration. Several techniques have been developed for the reduction of ethanol content in wines with excessive alcohol content. The techniques at issue are applied on different stages of wine making process. Implementation of different viticulture techniques including reducing leaf area, monitoring maturity and aroma profiles, winemaking practices consist of utilisation of enzymes, different yeast strains and post fermentation practices such as distillation, blending and membrane based systems applications form a basis for the adjustment of elevated alcohol levels in wine. The aim of this review is to provide technical and practical information covering the outstanding techniques that may be used to adjust elevated alcohol concentration in wine and their effect on wine from the point of organoleptic characteristics.

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“…Glucose oxidase has several commercial applications, for example improving colour, flavour and shelf-life of food materials, removing oxygen from fruit juices and canned beverages, inhibiting the growth of pathogens and preventing rancidity in mayonnaise (Tiina et al, 1989;Malherbe et al, 2003;Seifu et al, 2004;Opwis et al, 2008;Bankar et al, 2009). Glucose oxidase can catalyse the formation of gluconic acid, and has been used as a food additive to regulate the acidity of sterilization solutions and bleaching agents in food manufacturing and as a salt in chemical components for medication (Nakao et al, 1997;Klein et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effects of glucose oxidase on the growth performance, serum parameters and faecal microflora of piglets

Tang¹,

Yao²,

Gao³

et al. 2016

SA J. An. Sci.

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The experiment was conducted to investigate the effects of diets supplemented with glucose oxidase (GOD) on growth performance, serum parameters and faecal microflora of piglets. One hundred and twelve piglets (35 days old) were randomly assigned to two groups (four replicates per group, half male and half female, and 14 piglets per replicate) and fed a diet with or without 100 U GOD per kg, for 35 days. Feeding GOD caused a higher average daily weight gain and feed intake, and lower feed conversion ratio (FCR) of piglets. No significant difference was observed in the reference values of serum biochemical parameters between the groups fed with or without GOD. The contents of triiodothyronine, thyroxine and growth hormone of piglets fed GOD were higher than those of the control. Moreover, GOD supplementation suppressed the concentration of faecal Salmonella. The results showed that supplementation of GOD to diets promoted growth performance, increased the contents of growth and development-related hormones, and improved the faecal microflora of growing piglets.

show abstract

Glucose oxidase — An overview

Cited by 1,053 publications

References 98 publications

An overview of dealloyed nanoporous gold in bioelectrochemistry

An overview of dealloyed nanoporous gold in bioelectrochemistry

Different techniques for reducing alcohol levels in wine: A review

Effects of glucose oxidase on the growth performance, serum parameters and faecal microflora of piglets

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