Glucoamylase use in industry of Liquor and Starch Sugar Send sample for testing

Glucoamylase  belong to the category of external amylase, which can sequentially hydrolyze glycosidic bonds from the non reducing ends of starch and dextrin molecules, directly converting polysaccharides into glucose. In the food industry, saccharifying enzymes are widely used in the production of starch sugars, converting liquefied starch into glucose syrup and crystalline glucose; In Baijiu, rice wine and beer brewing industries, decomposable raw material starch can increase the content of fermentable sugar and increase the yield of alcohol; Glucoamylase  are the core enzymes involved in starch conversion food processing.

Specifications:

Notices:

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

Applications:

Sugar production
Brewing industry
Fermentation industry

Product advantages:

Enzyme protection technology ensures product stability;
Strict quality management system, enzyme activity is not falsely labeled;
Our proprietary formula technology meets individual needs;
Provide professional enzymatic hydrolysis technology solutions;