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Glucoamylase

Category:Enzyme Preparations
Number of views:22
发布时间：2026-01-16 00:00:00

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Product overview

1.DESCRIPTION：
Glucoamylase is a glucoamylase (amyloglucosidase) enzyme obtained from the controlled fermentation of the fungal organism, Aspergillus niger.
The enzyme is widely used in brewery, manufacture of starch, starch sugar, alcohol, gourmet powder, antibiotics, etc.

2.WORKING MECHANISM：
The dextrins produced by alpha-amylases are acted upon by exo-splitting glucoamylases (amyloglucosidases) which readily attack the terminal -1,4 and -1,6 glucosidic linkages from the non-reducing end of the released dextrins to produce 6-carbon -D-glucose units. The enzyme also possess the ability to hydrolyze -1,6-glucosidic linkages in isomaltose and dextrins.

3.PROPERTIES：
it provides maximal benefit at pH 4.0 – 4.5 and at the temperature of 58 – 60℃ (136 – 140℉).
The product has a pH range of 3.0-5.5 and a temperature range of 40 – 60℃ (104 – 140℉).

4.SPECIFICATION：
Enzyme activity ≥ 100,000 U/Ml
Bulk density ≤ 1.25g/ml
Unit definition: The amount of enzyme needed to hydrolyze 1 mg of starch in one hour at pH 4.6 at the reaction temperature of 40℃.
Standard: carry out the national code of People’s Republic of China QB1805.2-93

5.APPLICATION GUIDE：
It is used in the manufacture of gourmet powder, antibiotics, citric acid among others.
In the manufacture of alcohol(based on starch material)
In brewing of wine.
In the manufacture of starch sugar.
In brewing of beer.
In the brewing of liquor and manufacture of vinegar.

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Glucoamylase