glucoamylase powder 1000000U/G Food Grade Industrial Grade Enzyme Activity Can Be Customized

Glucoamylase is an enzyme preparation capable of completely hydrolyzing polysaccharides such as starch and dextrin into glucose. It primarily acts on the α-1,4 glycosidic bonds at the terminal ends of polysaccharide molecules. gradually cleaving glucose units from the non-reducing end. They can also slowly hydrolyze α-1,6 glycosidic bonds, exhibiting high saccharification efficiency. The optimal operating temperature is 55-60°C, with an optimal pH range of 4.0-5.0. They demonstrate strong stability in acidic environments and serve as the key enzyme preparation for converting starch into glucose.

Starch sugar industry: After the starch raw materials such as corn and sweet potato are liquefied by α-amylase, the addition of Glucoamylase can further hydrolyze dextrin into glucose, which is used to produce high fructose syrup, glucose syrup, and other products. The conversion rate can reach over 95%, significantly improving the utilization efficiency of starch.

Fermentation industry: Glucoamylase have extensive applications. In alcohol brewing, they thoroughly convert starch in raw materials into fermentable sugars, providing ample carbon sources for yeast and boosting alcohol yield.

Food processing: Glucoamylase can be used in baked goods production to increase glucose content in dough, promote the Maillard reaction, and enhance product color and flavor.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.