Glucoamylase for alcohol enzyme Sunson GA150L of Sunson Industry Group Co., Ltd.


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Description of the Product

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.

Price of the Product

Price not indicated

Technical Details

Appearance: Liquid with low subsidence
Colour: Brown
Odour: Normal fermentation odour
pH: Stable 3.0-5.5, optimum 4.0-4.5
Enzymatic Activity: ≥150,000 u/mL
Activity Temperature: Favorable at 58-60℃
Bulk Density: ≤1.25g/mL
Calcium ion consistency: Calcium ion can protect the product

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.

25kgs/drum; 1,125kgs/drum

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

25℃, 6 months, enzymatic activity remains≥90%. Increase dosage after shelf life.

  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

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.