100000u/g Digestive Glucoamylase Enzyme Price

#1 best sellers in Glucoamylase last month.


CAS No.:/
Other Names:Glucoamylase Enzyme
FEMA No.:/
Type:Enzyme Preparations, Flavoring Agents
Brand Name:EnzymesBio
Model Number:SY-Glucoamylase Enzyme
Product Name:100000u/g Digestive Glucoamylase Enzyme Price
Active Ingredient:Glucoamylase Enzyme
Appearance:Light Brown powder
Packing:foil bag
Storage:Cool dry area keep away from strong sunlight
Shelf Life:2 Years when properly stored
Keyword:Glucoamylase Enzyme

Availability: 100 in stock

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Product Description

Product Name

100000u/g Digestive Glucoamylase Enzyme Price

Main Ingredient

Glucoamylase Enzyme


For glycogen determination in yeast cells; relies on glycosylation to synthesize hetero-oligosaccharides



Molecular Formula


Formula Weight



1.3±0.1 g/cm3


Light Brown



Application Fields

Food Additive 


Glucoamylase Enzyme can splitsα-1,4 glycosidic bond of starch from non-reducing end to produce glucose and also can slowly hydrolyze α-1,6 glycosidic bond. At the branch ofα-1,6 bond, it slices off α-1.6 bonds first then slices off α-1.4 bonds. Therefore, it can successively slice off glucose unit of amylose from the non-reducing end to produce glucose quickly. This product is also widely used in the production of various kinds of glucose. Generally speaking, it can be used in any industries in which starch and dextrin must be hydrolyzed by enzymes


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.

Weight 1 kg
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