Food Industry with Glucose Oxidase and Catalase
For most large-scale applications the two
enzymic activities are not separated. Glucose oxidase and catalase may be used
together when net hydrogen peroxide production is to be avoided.
A major application of the glucose oxidase/catalase system is in the removal of glucose from egg-white before drying for use in the baking industry. A mixture of the enzymes is used (165 U kg-1) together with additional hydrogen peroxide (about 0.1 % (w/w)) to ensure that sufficient molecular oxygen is available, by catalase action, to oxidise the glucose. Other uses are in the removal of oxygen from the head-space above bottled and canned drinks and reducing non-enzymic browning in wines and mayonnaises.