Glucoamylase

Glucoamylase

The product is made through fermenting and extracting by choosing fine fungus seed. So it could give high conversion rate. There are two types of products: in liquid and in powder. With stable quality, glucoamylase supplies solutions for hydrolysis industry processing of starch, dextrin, and oligosaccharide: Such as in alcohol, MSG, liquor, beer, rice wine, organic acid, antibiotic, as well as oligosaccharide and glucose production.

1. Description:

1) Process function

Glucoamylase breaks down α -1, 4 glucosidic bound of starch from non-reducing end into glucose, as well as breaking α -1, 6 glucosidic bound slowly.

2) Thermal stability

Stable under the temperature of 60℃. Optimum temperature is 58—60℃.

3) Optimum pH is 4. 0~4.5.

4) The quality conforms QB1805.2—93 standard.( legislated by China Light Industry Department)

2.Definition of enzyme activity unit:

1 unit equals to the amount of enzyme of hydrolysis α -starch to get 1 mg glucose at 40℃, pH=4. 6 in 1 hour

3. Recommendation in application

1). Alcohol Industry: Steam and Boil the raw material with medium temperature, then cool down to 58-60℃.Add glucoamylase, recommended dosage is 80-200μ/g raw material. Keep the temperature for 30-60 mins, then cool down to 30℃ to ferment.

2) Starch Industry: Liquify the raw material, adjust the PH value to 4.2-4.5, cool down to 58—60℃, Add glucoamylase, recommended dosage is 100-300μ/g raw material. Keep the temperature for 24-48 hrs.

3) Beer Industry: when producing dry beer, add glucoamylase before fermenting, which could strengthen the fermentation ability.

4) Brewage Industry: when producing wine, yellow wine, using glucoamylase instead of wine yeast could make the more final product. It is widely used in vinegar industry.

5) Other: when applying in MSG and antibiotics industry, liquefy the starch and cool down to 60℃, adjust PH value to 4.2-4.5, add glucoamylase, recommended dosage is 100-300μ/g raw material.