Food Additives Enzyme Powder Amyloglucosidase CAS 9032-08-0 Glucoamylase Enzyme For Beer Making

Amyloglucosidase Powder

What is Amyloglucosidase Powder?   

Glucoamylase, also known as saccharifying enzyme (EC.3.2.1.3.), hydrolyzes α-1,4-glucosidic bonds in starch from its non-reducing ends to produce glucose. It can also slowly hydrolyze α-1,6-glucosidic bonds to convert starch into glucose. Simultaneously, it hydrolyzes dextrin, releasing β-D-glucose from the non-reducing ends of glycogen.

Glucoamylase is used in the fermentation of various antibiotics, organic acids, amino acids, and vitamins using glucose as the fermentation medium. It is also widely used in the production of various grades of glucose. In short, it is applicable to any industrial process where enzymatic hydrolysis of starch and dextrin is necessary.

Glucoamylase is a common name. It is widely used in the alcohol, starch sugar, monosodium glutamate, antibiotic, citric acid, and beer industries, as well as in the production of baijiu (Chinese white liquor) and huangjiu (yellow wine). Glucoamylase is extracted from a superior strain of Aspergillus niger through deep fermentation.

Feature

1. Highly Efficient Starch Hydrolysis:Saccharifying enzymes specifically cleave glucose units one by one from the non-reducing ends of starch molecules.

2. Glucose Production: It is the most crucial and efficient biocatalyst in the large-scale conversion of starch into glucose.

3. Improved Raw Material Utilization:By thoroughly breaking down starch and dextrin, it significantly improves the yield and efficiency of the fermentation process.

Applications

1. Starch-based sugar refining industry: It is the core enzyme used in the production of various starch syrups such as glucose and fructose syrup, providing a basic sugar source for the food industry.

2. Alcohol and fuel ethanol industry: It works synergistically with amylase in alcoholic fermentation to convert starch in raw materials into fermentable glucose, thereby producing alcohol.

3. Brewing and fermented foods: It is widely used in the production of traditional brewed foods such as baijiu, huangjiu, soy sauce, and vinegar, aiming to improve saccharification efficiency, alcohol yield, and flavor.

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin