Glucose oxidase to light yellow transparent liquid enzyme preparation, oxygen fast speed, good thermal stability, does not change in the course of the original production process, the amount is small, easy to operate: (1) glucose oxidase PH3.5-6.5, temperature can play a role in the range of 20-70 ℃, the optimum temperature of 30-40 ° C, the optimum PH3.5-6.5. The role does not produce phenomena such as sedimentation, turbidity, 2-8 ° C conditions, can be stored for more than one year. It is obtained by microbial fermentation and state-of-the-art purification techniques purified green bio food insurance agents, non-toxic no side effects. Dissolved oxygen, excluding food played preservation, color, anti-browning, protection of vitamin C, to extend the role of the food, quality of. (2) is an aerobic dehydrogenase. Using the glucose oxidase can be removed by the oxygen in the food and the container, thereby effectively preventing the deterioration of food, and can therefore be applied to the packaging of tea, ice cream, milk, beer, wine and other beverage products. Glucose oxidase is an enzyme found in specific Penicillium mold (Penicillium notatum) and honey. Catalyzes D-glucose + O2D-glucono delta-lactone () + H2O2 reaction. EC1.1.3.4. Introducing specific of Penicillium (P.notatum) enzyme for its significant antibacterial attention. Glucose oxidase in the flour: glucose oxidase in the presence of oxygen under conditions of glucose can be converted into gluconic acid, generating hydrogen peroxide at the same time. Hydrogen peroxide is a strong oxidizing agent, the gluten molecule mercapto (-SH) can be oxidized to disulfide bonds (-S-S-), thereby enhancing the strength of the gluten. Improve dough extensibility, increase the volume of bread, can replace carcinogenic effects on the human body potassium bromate KBrO4 of. In noodle production, glucose oxidase helps to form a better protein gluten network structure, increasing the noodles al dente.