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|Form:||Powder Form||Application:||Food Addtive|
|Color:||Light Yellowish||Purity:||99% Min|
sweeteners food additives,
artificial sweetening agents
|Classification:||Food, Feed Auxiliary Agent||Other Names:||Amyloglucosidase|
|CAS No.:||9032-08-0||EINECS No.:||232-877-2|
|pH Value:||4.0-8.0||Temperature:||30-70° C|
|Appearance:||White to Light yellow powder||Purity:||99%|
|Enzyme activity:||>100,000 U/g—300,000 U/g||Dosage:||0.1-0.5 %|
|Usage:||Food, feed, fruit juices, brewing auxiliary agent, and hydrolysis of cellulase.|
Packaging Details: Standard package containers are 30 kg plastic barrels/drum. We can change package specifications according to customer's requirement.
Delivery Time: within 10 days after confirming order.
Our glucoamylase is an enzyme that catalyses the hydrolysis of starch into sugars. The enzyme could act at random locations along the starch chain, and breaks down long-chain carbohydrates, ultimately yielding the glucose. Because it can act anywhere on the substrate, this glucoamylase tends to be a very efficient enzymes.
Our amylases are used in bread-making and to break down complex sugars, such as starch (found in flour), into simple sugars. Yeast then feeds on these simple sugars and converts it into the products of alcohol and CO2. This imparts flavour and causes the bread to rise. Modern bread-making techniques have included amylases into bread improver, thereby making the process faster and more practical for commercial use.
Our glucoamylase are important in brewing beer and liquor made from sugars derived from starch. In beer and some liquors, the sugars present at the beginning of fermentation have been produced by "mashing" grains. Our glucoamylase products could accelerate the mashing process, and significantly improve the ratio of malted grain to convert the barley's starch into sugars.
This product was produced by Aspergillus oryzae strain, which fermented in submerged medium.
Characteristics and Content of the Components
|Types||Characteristics and content||Types||Characteristics and content|
|Accessories:||Soluble dextrine||Subsidiary coloring matters:||None|
|Loss on drying (%)||12.5||Specific gravity (g/cm3)||～0.80|
|Flash point (oC):||357||Arsenic (ppm) :||0.8|
|Lead (ppm):||0.2||PAHs total:||None detectible|
|Mercury (ppm):||0.02||Benzene:||None detectible|
|Cadmium (ppm)||0.2||Total Phthalate:||None detectible|
|Salmonella:||None detectible||AflatoxinB1 (ppb):||5|
|Coliform bacteria(/100g):||None detectible||Number of molds(/g)||20|
The activity of glucoamylase was 100, 000 U/g—300,000 U/g .
(*High activity product is available upon request of our customers.)
【DEFINITION OF ENZYME ACTITIY】
The DNS method was used to determine the enzyme activity in theproduct, and sucrose was used as the substrate.
Enzyme Unit defined (U/SU): One unit(U) was defined as the amount of enzyme need to released one micro mole reduced sugar from the starch in one minute.
In the fermentation processs, 0. 3 kg enzyme (100,000U/mL) was recommend to added into 1,000 kg mash, and the temperature could be set as 100 ± 5 oC,kept for about 100 min.
In the process of mashing, 0. 3 kg enzyme (100,000U/mL) was recommend to added into 1,000 kg mash, and then increase the temperature into 95-97 oC, and kept for about 30 min.
Contact Person: jackieyang