CAS 9032-08-0 Food Grade Powder Enzyme Glucoamylase/Amyloglucosidase

• CAS No.: 9032-08-0
• EINECS: 232-877-2
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: AR66
• Shelf Life: >12 Months
• Type: Enzyme Preparations
• Transport Package: as Your Requirement
• Specification: 25kg/Drum, DRUM, Aluminum Foil Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 3000 Kilogram/Kilograms Per Month Top Quality Pep

Product Description

CAS 9032-08-0 Food Grade Powder Enzyme Glucoamylase/Amyloglucosidase
Introduction

Product name	Glucoamylase enzyme
Enzyme activity	50000u/g-150000 u/g
Grade	Food grade or feed grade
Temperature	30ºC-65ºC,Optimum55ºC-60ºC
PH	3.5~6.0, Optimum 4.0-5.0

 
Glucoamylase enzyme (Glucan 1,4-α-glucosidase) is made from Aspergillus niger Produced by submerged fermentation, separation and extraction technology.
This product can be used in the industry of alcohol, distillate spirits, beer brewing, organic acid, sugar and the glycation of antibiotic industrial material.
1 unit of Glucoamylase enzyme equals to the amount of enzyme which hydrolyzes soluble starch to get 1mg glucose at 40ºC and pH4.6 in 1h.
Function
1). Process function
Glucoamylase breaks down α -1, 4 glucosidic bound of starch from non-reducing end into glucose, as well as breaking α -1, 6 glucosidic bound slowly.
2). Thermal stability
Stable under the temperature of 60. Optimum temperature is 5860.
3). Optimum pH is 4. 0~4.5.
Appearance Yellowish Powder or Particle
Enzyme activity 50,000μ/g to 150,000μ/g
Moisture content (%) ≤8
Particle size: 80% particles size is less than or equal to 0.4mm.
Enzyme livability: In six months, the enzyme livability is no less than the 90% of enzyme livability.
1 unit activity equals to the amount of enzyme get from 1 g glucoamylase to hydrolyze soluble starch to get 1 mg glucose in 1 hour at 40, pH=4.
 
Application
1. Alcohol Industry: Steam and Boil the raw material with mediumtemperature, then cool down to 58-60.Add glucoamylase, recommended dosage is 80-200μ/g raw material. Keep the temperature for 30-60 mins, then cool down to 30 to ferment.
2. Starch Industry: Liquify the raw material, adjust the PH value to 4.2-4.5, cool down to 5860, Add glucoamylase, recommended dosage is 100-300μ/g raw material. Keep the temperature for 24-48 hrs.
3. Beer Industry: when producing dry beer, add glucoamylase before fermenting, which could strengthen the fermentation ability.


4. Brewage Industry: when producing wine, yellow wine, using glucoamylase instead of wine yeast could make the more final product. It is widely used in vinegar industry.
5. Other: when applying in MSG and antibiotics industry, liquefy the starch and cool down to 60, adjust PH value to 4.2-4.5, add glucoamylase, recommended dosage is 100-300μ/g raw material.
Specification
 

Item	Specification	Result
Appearance	Yellowish powder	Conform
Activity Of Enzyme	100,000 Units/g	105,000 Units/g
Loss On Drying	≤8.0%	3.50%
Heavy Metals (as Pb)	≤2.0mg/kg	<2.0mg/kg
Heavy Metals (as As)	≤2.0mg/kg	<2.0mg/kg
Micribiology
Total Plate Count	<10,000cfu/g	1,600cfu/g
E.Coli	<30cfu/g	<30cfu/g
Salmonella	None detected in 10g	Absent
Yeast and Mould	NMT 100cfu/g	conform