Glucoamylase for alcohol enzyme Sunson GA130L
In 1996, Sunson started enzyme business in China. After a decade with our full efforts, Sunson has grown to be a group enterprise with 2 R&D centers, 4 manufacturing bases, over 30 branches and subsidiary companies, and more than 5...
Glucoamylase (Glucan 1,4-α-glucosidase) 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.
Colour: Stable 3.0-5.5, optimum 4.0-4.5
Odour: Normal fermentation odour
pH: Stable 3.0-5.5, optimum 4.0-4.5
Enzymatic Activity: ≥130,000 u/mL
Activity Temperature: Favorable at 58-60℃
Bulk Density: ≤1.25g/mL
Calcium ion consistency: 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.
Alcohol and ethanol Industry : Cooling the material to 60℃ after cooking; adjust PH to 4.0-4.5,add Glucoamylase, recommend dosage is 80-200 u/1g of material; keep temperature 30-60 minutes, them enter fermentation procedure after cooling.
Starch sugar Industry : After liquefaction of material, adjust PH to 4.0-4.5, cooling the material to 60℃,add Glucoamylase, recommend dosage is 100-300 u/1g of material; keep temperature and saccharification
Beer Industry : When producing dry beer, add Glucoamylase before saccharification and fermentation, which can increase fermentation degree.
Fermentation Industry : When producing distilled spirit, yellow wine, millet wine etc, Glucoamylase can replace yeast to enhance the capacity for liquor; Glucoamylase can be used in edible vinegar industry.
Other Industry :For MSG, Antibiotic and citric acid industry, Cooling the starch to 60℃,adjust PH to 4.0-4.5,add Glucoamylase, recommend dosage is 100-300 u/1g of material
Should be stored in a cool place, avoiding high temperature and insolation.
25℃, 6 months, enzymatic activity remains≥90%. Increase dosage after shelf life.
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.