Introduction

Glucoamylase is the hydrolytic enzyme of α-1,4 glucosan and glucose, it is made from Aspergillus Niger through cultivation and extraction technique.

This product can be used in the industry of alcohol, distillate spirits, beer brewing, organic acid, sugar and the glycation of antibiotic industrial material.

Specifications/ PHYSICAL AND CHEMICAL PROPERTIES

Appearance

Color

Odor

pH

Liquid with low subsidence

Brown

Normal fermentation odor

Stable 3.5-5.0, optimum 4.2-4.6

Enzymatic Activity

≥165,000 u/mL

Activity Temperature

Favorable at 30-60℃

Bulk Density

Calcium ion consistency

≤1.110 – 1.116 g/mL

Calcium ion can protect the product

definition of unit

1 unit of Glucoamylase equals to the amount of enzyme which hydrolyzes soluble starch to get 1mg glucose at 40℃ and pH4.6 in 1h.

Packaging

1,125kgs/tote

Storage

Should be stored in a cool place, avoiding high temperature and insulation.

Shelf life

25℃, 3 months, enzymatic activity remains≥95%. Increase dosage after shelf life.

DOSAGE

80-300u per gram of amylum material (only for reference).

Safety

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.