Liquid Glucoamylase Enzyme For Starch Sugar Industry
Introduction
The product is produced by mixing a carefully optimized proportion of glucoamylase and pullulanase coming from submerged fermentation of Aspergillus niger and Bacillus subtilis, respectively. The combination of glucoamylase with supplementary pullulanase makes saccharification more efficient by avoiding limit dextrin and by-product formation, and therefore saving processing cost while producing more glucose.
Characteristics
| Declared Activity | Glucoamylase 90,000 u/ml Pullulanase 1,000 u/ml |
| Production Organism | Aspergillus niger |
| Physical Form | Liquid |
| Color | Brown, color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
| Odour | Normal microbial fermentation odour. |
Definition Of Unit
1 unit of glucoamylase equals the amount of enzyme which hydrolyzes soluble starch to get 1 mg glucose at 40℃ and pH 4.6 in 1h.
1 unit of pullulanase equals the amount of enzyme needed to liberate 1µmol of reducing sugar (calculated as glucose) from pullulan in one minute at pH 5.8, 50℃.
Mechanism
Pullulanase is a type of isoamylase which can selectively hydrolyze α-1,6-glucosidic linkage in pullulan, starch, and oligosaccharides, thereby making the complete hydrolysis of branched starch possible. When used together with glucoamylase, it speeds up saccharification by degrading α-1,6-glucosidic linkage and increases glucose yield.
Reaction Parameters
| Parameters | Range |
| Activity Temperature | 30℃-65℃ |
| Optimum Temperature | 58℃-64℃ |
| Activity pH | 3.5-6.0 |
| Optimum pH | 4.0-4.8 |
Dosage
The recommended dosage is 0.35-0.6 kg of the enzyme preparation per ton of dry starch when saccharifying at 60-63℃ and pH 4.3-4.5. A starting dose of 0.45 kg per ton of dry starch is recommended under most conditions. However, the optimal dosage depends on the specific process parameters and should be determined by testing different dosages.
Package
Package: 1 kg / bag.
Storage
Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact the performance of the product.
Shelf Life
12 months in a dry and cool place.
Safety
Enzyme preparations are proteins that may induce sensitization and cause allergic type symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
