Glucoamylase / Amylase

Glucoamylase The glucoamylase (amyloglucosidase) enzyme is obtained from the controlled fermentation of the fungal organism, Aspergillus niger on a commercial scale, The glucoamylase preparation can be widely used for the industrial production of crystalline D-glucose, high fructose corn syrups, wine, ethanol, beer, and in other fermentation processes. Specifications Model No. Gluzyme Enzyme activity ≥ 100,000 U/g Bulk density ≤ 1.25g/ml Character: Liquid form or solid form with slight fermentation odor Higher enzyme activity will be supplied based on the customer's requirements Unit definition One unit of glucoamylase activity (U) is defined as the amount of 1g solid enzyme or 1ml liquid enzyme, which hydrolyze 1mg starch in one hour under the condition of 40 centigrade and PH 4.6 It is workable between the PH range of 3.0-5.5 and a temperature range of 40 – 60 centigrade, however, the most suitable working conditions is at pH 4.0 – 4.5 and at the temperature of 58 – 60centigrade Basic Principle The dextrins produced by alpha-amylases are acted upon by exo-splitting glucoamylases (amyloglucosidases) which readily attack the terminal a-1,4 and a-1,6 glucosidic linkages from the non-reducing end of the released dextrins to produce 6-carbon b-D-glucose units. The enzyme also possess the ability to hydrolyze a-1,6-glucosidic linkages in isomaltose and dextrins. Doses and Application Method The doses will be at the rate of around 100-300 U/g at PH 4.0-5.0 and temperature of 60centigrade for producing the gourmet powder, citric acid or others (1) Suggested applicantion method for the manufacture process of alcohol (based on starch material), first cooking the fermented liquor and then cooled to 59±1centigrade, adding the glucoamylase of 120-150U/g in fermented liquor while stirring it well, keep the temperature of 59±1centigrade for 30 mins, after that it can be fermented when the temperature of fermented liquor is cooling off, or using it based on the technician’s instructions (2) Suggested applicantion method for the manufacture process of wine, first cooking the solid alcohol koji and then cooled to 59±1centigrade, adding glucoamylase with the required dosage of 150-180 U/g into fermentation slurry, and then, adding the fermentation slurry evenly into alcohol koji, also please take notice that the dosage of Glucoamylase in wine production should be determined by the length of fermentation cycle, or using it based on the technician’s instructions (3) Suggested applicantion method for the manufacture process of starch sugar, the mixture temperature need to maintained at 60centigrade, doses is at the rate of 100-300 U/g at PH 4.2-4.5, or using it based on the technician’s instructions (4) In brewing of beer, add glucoamylase before saccharification or fermentation, or using it based on the technician's instructions (6) In the brewing of liquor and manufacture of vinegar, the addition of enzyme which contains in the fermentative yeast can improve the volume of production Packing, Storage and Shelf Life 1kg/bag or 25kg/drum, 3-6 months from date of production under temperatures of 25centigrade. Keep in a dry, well ventilated and cool place. Thermostability Alpha-amylases Alpha-amylases (high temperature resistance stability) is a high temperature stable bacterial amylase preparation derived from Bacillus licheniformis. It has good tolerance to high temperature and can be used in the manufacture of starch sugar (glucose, malt syrup, dextrins, oligosaccharides) and alcohol, brewery, glutamate, textile, dye & printing, paper making etc. Specifications Model No. AlpzymeEnzyme activity 20,000 U/gForm: Solid, LiquidHigher enzyme activity will be supplied based on the customer's requirementsUnit definition: One unit of Alpha-amylases activity (U) is defined as the the amount of enzyme which needed to hydrolyze 1 mg of starch in one minute at PH 6.0 and temperature of 70 centigradeIt is workable between the PH range of 5.5-8.0 and the product retains its activity up to 100 centigrade, however,the most suitable working conditions is at PH 6.0-6.5 and at the temperature of 95-97 centigrade, A co-factor such as Ca2+ at a concentration of 50-70 ppm is required for optimal activity.Basic PrincipleAlpha-amylases (endo-a-1,4-glucan 4-glucanohydrolase) are endo-acting enzymes which specifically cleave a-1,4 D-glucosidic linkages in gelatinized starch randomly to produce dextrins of varying lengths, thereby reducing the high viscosity of the starch slurry. Oligosaccharides, glucose and maltose are also produced.Functions and dosesAlpha-amylases is used in the manufacture of starch sugar of gourmet powder. With a starch syrup concentration of 16-17B and PH of 6.0-6.5, the enzyme need to add at the rate of 0.6 liter/ton (when using the 20,000 u/mL product). The mixture is stirred and the temperature is raised and kept at 95-100°C for 100 minutes or 60-120 minutes at 95°C if steam (105centigrade) injection method is used.In brewing of beer, add Alpha-amylases in one batch at the rate of 0.3 liter/ton when using the 20,000 u/mL product. The temperature of the mixture is raised and kept at 95-97centigrade for 30 minutes.In the manufacture of alcohol, Alpha-amylases is added at the rate of 0.3 liter/ton (when using the 20,000 u/mL product) at PH 6.5-7.0. The temperature is raised and kept at 100±5centigrade for 100 minutes.Packing, Storage and Shelf Life 25kg/drum,3-6 months from date of production under temperatures of 25centigrade. Keep in a dry, well ventilated and cool place.Welcome to contact Bevenovo Co.,Ltd. for more information, your interesting is highly appreciated