Glucoamylase
Enzyme for the saccharification of the starch and starch-containing raw materials
Glucoamylase is enzyme for the saccharification of the starch and starch-containing raw materials. The type of enzyme – 1,4-alpha-glucan hydrolase, amyloglucosidase.
Except for glucoamylase the preparation contains in its composition a number of side enzymes which speed up the process of hydrolysis of complex compounds contained in the raw material.
The dosage depends on the raw materials and technological parameters of the process. The optimal dosage can be selected by laboratory or production tests.
Enzyme activity: 6000 U/g
Temperature optimal range: 55 - 65°C
Temperature operational range: 30 - 80°C
pH optimal range: 4.0 - 5.0
pH operational range: 3.5 - 6.0
Formulation: Liquid
Package: Plastic canister - 1 kg
Shelf life: 6 months
Storage conditions: Store at temperatures from +2°C to +15°C in a dry place protected from direct sunlight
Alcohol production
Glucoamylase is used in alcohol production for better saccharification, it also increases yield. Glucoamylase contains in its composition additional activities that accelerate the process of hydrolysis of complex compounds contained in starchy raw materials.
Production of glucose-fructose syrups
Glucoamylase breaks alpha-1.4 and alpha-1.6 dextrin bonds to release glucose with a syrup equivalent of up to 96%. In the production of crystalline glucose, maltose syrups and glucose-fructose syrups glucoamylase is set after preliminary hydrolysis of starch suspension.
Juice production
A number of fruits (apples, pears, etc.) especially in the first time after picking contain a significant amount of starch, which in the process of processing can go into a difficult soluble retrograde form. This results in the persistent and turbidity in concentrated juices.
To break down the starch, glucoamylase is added to the juice during clarification, and the starch is rapidly broken down to mostly glucose and dextrins, which do not form turbidity.
Production of bakery products
In bakery production glucoamylase is used to increase the gas-forming and sugar-forming capacity of flour, to improve the volume of bread, crust color, aroma of finished products, to improve the quality of frozen partially baked and high degree of readiness of semi-finished products.