Glucoamylase enzyme

1. Yearly capacity: 6000tons 2. From 50000---150000u/ml/g 3. ISO9001

Introduction

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 5860.

        3). Optimum pH is 4. 0~4.5.

  Appearance            Brown liquid

  Enzyme activity          100,000μ/ml to 150,000μ/ml

  Capability(g/ml)               1.05---1.1

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

2.  Definition of enzyme activity unit:

        1 unit activity equals to the amount of enzyme get from 1ml liquid glucoamylase to hydrolyze soluble starch to get 1 mg glucose in 1 hour at 40, pH=4. 6.

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 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 fer mentation 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.

4.   Packing

            It is packed in toxin free plastic drum. 1100KG/drum or 25KG/drum. We can also pack according to clients requirement.

Glucoamylase enzyme