Glucose oxidase is widely used in the food industry to remove glucose from food products, thereby preventing browning and extending shelf life. It is particularly useful in the production of dried egg powder, where it helps to stabilize the product by eliminating glucose. In the beverage industry, it is employed to reduce oxygen levels, which can improve the flavor stability and longevity of beers and wines.

In the medical field, glucose oxidase is a key component in biosensors for monitoring blood glucose levels in diabetic patients. These biosensors provide quick and accurate readings, enabling better management of the condition. Additionally, it is used in diagnostic kits to detect glucose in various biological samples.

The enzyme also finds applications in the textile industry, where it is used in the bleaching process to produce hydrogen peroxide in situ, reducing the need for harsh chemicals. In the paper industry, it aids in the modification of starch, improving the quality of paper products.

Glucose oxidase is utilized in biotechnology for the production of gluconic acid, which has various industrial applications, including as a chelating agent and in the production of detergents and food additives. Its ability to generate hydrogen peroxide makes it valuable in antimicrobial applications, where it helps to inhibit the growth of bacteria and fungi in various products.

Additionally, in the cosmetics industry, glucose oxidase is used as an ingredient in products to help reduce free radical formation and protect the skin from oxygen-induced damage.