|
Produktdetails:
|
| Physische Eigenschaften: | Hellgelbes Pulver | Enzymaktivität: | 100000U/G-700000U/g |
|---|---|---|---|
| Geruch: | unverwechselbarer Geruch | Löslichkeit: | Löslich in Wasser |
| Optimaler pH -Wert: | 4.0-5.0 | Optimale Temperatur: | 55 ℃ -60 ℃ |
| Produktausführungsstandards: | GB1886.174-2016 | Additionsmenge: | Abhängig von den Rohstoffen |
Glucoamylase can continuously break down starch and dextrin into glucose. In the alcohol, yellow wine, and brewing industries, amylase is used to saccharify liquefied starch, improve glucose conversion rate, and ensure fermentation efficiency. In the production of starch sugars such as fruit glucose syrup and glucose syrup, enzymes are used as the core to control the degree of saccharification and obtain high conversion rate glucose. It can also be used for baking, seasoning
Ansprechpartner: Alice
Telefon: +86 19968343396
Faxen: +86-771-4060266