Glucose Determination by Enzyme Analysis

Abstract

Enzyme analysis is used for many purposes in food science and technology, including to indicate adequate processing, to assess enzyme preparations, and to measure constituents of foods that are enzyme substrates. In this laboratory exercise, the glucose content of corn syrup solids is determined in a coupled reaction using the enzymes glucose oxidase and peroxidase. Glucose oxidase catalyzes the oxidation of glucose to form hydrogen peroxide, which then reacts with a dye in the presence of peroxidase to give a stable-colored product that can be quantitated spectrophotometrically.