Compound Glucoamylase HGA-101PU

 Glucoamylase/Pullulanase Blended Enzyme In Liquid For Starch Sugar

A glucoamylase / pullulanase compound enzyme for the production of starch sugar, enables a greater conversion rate from starch to glucose, suitable for the production of glucose with DX value above 96.5%.

 
DESCRIPTION
HGA-101P contains glucoamylase and pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reduction end of starches to release glucose. Pullulanase can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose. Thus it has higher conversion rate from starch to sugar.

HGA-101P is mainly used for the production of starch sugar.
 
 
PRODUCT CHARACTERISTICS

BENEFITS
1) Greater conversion rate from starch to glucose
2) Maximize utilization of raw materials
3) Can be used in the production of glucose with DX>96%
4) Stable activity ensures stable dosage rate, no need to adjust dosage for each batch

EFFECT OF PH
The effective pH range for HGA-101P is 3.0 to 5.5. For maximum activity, the optimal pH range for HGA-101P is 4.0 to 4.5, optimal pH is 4.2. See Figure 1.

EFFECT OF TEMPERATURE

Effective temperature range for HGA-101P is 30 to 65℃, normal temperature range is 55 to 65℃, optimal temperature is 60°C. It will be inactivated above 65℃. Normally, this enzyme will be completely inactivated if the saccharified liquid is boiled for 5 minutes at 80℃. See Figure 2.

PACKAGING, STORAGE AND SHELF-LIFE: