AMYLOGLUCOSIDASE CAS NO.9032-08-0

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 5860.

3). Optimum pH is 4. 0~4.5.

Appearance Yellowish Powder or Particle

Enzyme activity 50,000μ/g to 150,000μ/g

Moisture content (%) ≤8

Particle size: 80% particles size is less than or equal to 0.4mm.

Enzyme livability: In six months, the enzyme livability is no less than the 90% of enzyme livability.

1). Alcohol Industry: Steam and Boil the raw material with mediumtemperature, 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 5860, 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.