Gluco Amylase

Overview   

Gluco amylase is extracted from the fine Aspergillus strain (Aspergilusniger) through deep fermentation. It is mostly used in alcohol, white wine, rice wine, starch sugar, monosodium glutamate, antibiotics, citric acid, beer and other industries.

 

Principle  

Gluco amylase is also called glucoamylase, which can hydrolyze the α-1.4 glucosidic bond of starch from the non-reducing end to produce glucose, and can also slowly hydrolyze the α-1.6 glucosidic bond to convert it into glucose. It can also hydrolyze dextrin and release β-D-glucose from the non-reducing end of glycogen.

 

Product Features
1、Temperature range: the effective temperature range of gluco amylase is 40-70℃, the most suitable temperature range is 60-65℃;
2、PH value range: the effective pH range is 3.0-5.5, the most suitable PH value range is 4.2-4.6;

3、The effect of metal ions on enzyme activity: Mg2+ can activate the enzyme, and Cu2+, Zn2+, Mn2+, Fe2+ have an inhibitory effect.

 

Product traits
1、Product specifications: liquid type is transparent liquid, 150000u/g. Solid enzyme fineness (0.4mm standard sieve pass rate): ≥80%.
2、Enzyme activity definition: one gram of enzyme powder at 40°C and pH 4.6, the amount of enzyme that hydrolyzes soluble starch to produce one mg of glucose for 1 hour is 1 enzyme activity unit (U), and the symbol is u/g.

3、Product standard: Implement the industry standard GB 8276-2006 of the People's Republic of China.

 

Application method
1. Alcohol industry: raw materials are cooled to 60℃ after cooking, pH value is adjusted to about 4.0-4.5, gluco amylase is added, and the reference dosage is 80-200 units/G of raw materials, keep for 30-60 minutes, and enter fermentation after cooling.
2. Starch sugar industry: After the raw material is liquefied, adjust the PH value to about 4.0-4.5, cool to 60℃, add gluco amylase, the reference dosage is 100-300 Unit/gram of raw material, heat preservation and saccharification.
3. Beer industry: adding gluco amylase before saccharification or fermentation in the production of "dry beer" can increase the degree of fermentation.
4. Brewing industry: In the production of liquor, rice wine, koji and other alcoholic beverages, using enzymes to substitute for koji can improve wine production and be used in the vinegar industry.
5. Other industries: In other industrial applications such as monosodium glutamate, antibiotics, citric acid, etc., starch liquefies and cools to 60℃, adjusts PH4.0-4.5, and adds

Gluco amylase, the reference dosage is 100-300 units/g raw material.

 

Packaging and storage
The solids are packed in food packaging bags, 25kg/bag (packaged according to customer requirements).

Gluco amylase is very sensitive to temperature, light and humidity. During transportation and storage, avoid exposure, high temperature, humidity, keep it clean, cool and dry, and it can be stored at low temperature.

 

CERTIFICATE OF ANALYSIS

 

Packaging and storage

Solid food packaging bag, 25 kg / barrel.

 

Gluco amylase should be stored in dry, cool and well ventilated places away from the sun, heat.

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