GLUCOAMYLASE

FEATURES

1.   PH Range: pH range: 3.0-5.5, Optimum pH: 4.0-4.5
2.   Temperature Range: 40-65°C, Optimum temperature: 58-60°C
3.   Good Stability: 85% activity remained after 6 months' storage
4.   Origin: Aspergillus niger
5.   Appearance: Brown Liquid or powder
6.   Specification: 100,000-150,000 U/ml (g)
7.   Packing: 25kg/drum

WORK MECHANISM

Glucoamylase was derived from submerged fermentation of selected Aspergillus niger. Its sanitation items adopt standard of WHO and FAO GRAS. It can improve quality of products, increase yields, decrease cost and provide advantage conditions to technical progress. The products are widely used in starch syrup, alcohol, fuel ethanol, fermentation industry, textile etc.
Glucoamylase can hydrolysis terminal 1, 4 alpha -D-glucosidic bond from the non-reducing ends of starch and yield glucose. It can also slowly catalyze the hydrolysis of alpha-1, 6-glucosidic bond and covert into maltose and dextrin.

UNIT DEFINITION

The enzyme amount which produces 1.0 mg glucose in one hour under the conditions of 40°C and pH4.6.

USAGE METHOD

1.   Widely used in starch sugar.
2.   Widely used in alcohol and brewage.
3.   Widely used in monosodium glutamate, glucose and organic acid.

STORAGE

Stored in a cool dry place and avoid direct sunlight. Avoid to be exposed to the sun, rain, high temperature and high humidity. Liquid: 25°C, 3 months. Powder: 25°C, 6 months.