Description
Starch is a high polymer of carbohydrates, and it is a mixture composed of two polysaccharides, namely amylose and amylopectin. Starch requires the action of stable high-temperature-resistant amylase to produce shorter-chain dextrins. Glucoamylase is mainly used for the hydrolysis of starch in the production of glucose syrup, high-fructose corn syrup, and alcohol. This product is refined and extracted from the excellent strain of Aspergillus niger through submerged fermentation. It is widely used in industries such as winemaking, starch processing, starch sugar, alcohol, monosodium glutamate, and antibiotics.Working MechanismStarch glucosidase, also known as glucoamylase, can start from the non-reducing end of the starch molecule and hydrolyze the α-1,4 glycosidic bond, thereby producing 6-C and D-glucose. This enzyme can also hydrolyze the α-1,6 glucosidic bond.Product CharacteristicsThe pH range of this product is 4.0-4.5, and the applicable pH range is 3.0-5.5.The temperature range of this product is 40-60℃ (104-140°F), and the optimal temperature range is 58-60℃ (136-140°F).Usage MethodsThis product is used in the manufacturing industries of brewing yeast, starch, citric acid, etc. The enzyme addition amount is 100-300 U/g (at pH 4.0-5.0 and temperature 60℃).1. Alcohol Industry (using starchy materials as raw materials): When the mash is cooked and cooled to 59±1℃, add glucoamylase, stir evenly, keep it warm for 30 minutes, and then cool it down before sending it for fermentation. The recommended enzyme addition amount is 120-150 U/g of raw material. (If the quality of the raw material is poor or it is moldy and deteriorated, the enzyme addition amount should be increased to 150-180 U/g of raw material.)2. Liquor Industry: After the solid fermented grains are cooked and cooled to the required temperature range, add the required amount of glucoamylase into the slurry water, and then evenly add it to the fermented grains (it can also be used together with Daqu and yeast). Recommended usage amount: 250-300 U/g of raw material. (Note: The usage amount of glucoamylase in liquor production should be determined according to the length of the fermentation cycle.)3. Starch Sugar Industry: The addition ratio is 100-300 U/g (at pH 4.2-4.5). Keep the temperature of the mixture at 60℃.4. Beer Industry: Add it before saccharification or fermentation.5. Wine Brewing and Vinegar Manufacturing Industry: Adding fermented yeast with enzymes can improve the yield.Storage ConditionsThis product is a biologically active substance and should be stored in a low-temperature and dry place, avoiding direct sunlight. When stored at room temperature (25℃) for three months, the enzyme activity is not lower than the marked enzyme activity. When stored at low temperature (below 25℃, but not frozen), its activity can be maintained for a longer time.PrecautionsThis product is non-toxic and biodegradable. Avoid unnecessary contact, as long-term contact with proteins in some products may make some people sensitive to this product. After each contact with the product, wash hands with warm water and soap, and keep the product out of the reach of children