100000U/G Digestive Glucoamylase Enzyme Price

Introduction

Glucoamylase Enzyme can split α-1,4 glycosidic bonds of starch from the non-reducing end to produce glucose and can also slowly hydrolyze α-1,6 glycosidic bonds. At the branch of the α-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 units 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.

Application

• 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.
• Starch Industry: Liquify the raw material, adjust the pH value to 4.2-4.5, cool down to 58-60. Add glucoamylase, recommended dosage is 100-300μ/g raw material. Keep the temperature for 24-48 hrs.
• Beer Industry: When producing dry beer, add glucoamylase before fermenting, which could strengthen the fermentation ability.
• Brewage Industry: When producing wine or yellow wine, using glucoamylase instead of wine yeast could increase the final product. It is widely used in the vinegar industry.
• 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.