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Glucoamylase for alcohol production (food grade)
Brief Introduction
SUKAGluAm is a glucoamylase (amyloglucosidase) enzyme obtained from the controlled fermentation of the fungal organism, Aspergillus niger.
The enzyme is widely used in brewery, manufacture of starch, starch sugar, alcohol, gourmet powder, antibiotics, etc.
Function
Starch, a high polymeric carbohydrate is a mixture of two polysaccharide, amylose and amylopectin. Starchy substrates like corn starch need to be acted upon by high temperature
stable alpha-amylases to produce shorter length dextrins while glucoamylases are used mainly in the production of glucose syrup, high fructose syrups and starch hydrolysis for alcohol
production.
Specification:
1.Appearance: Tan Liquid
2.Odor: Slight fermentation odor
3. Effective pH value: 3.0-5.5 (optimum 4.0 – 4.5)
4. Effective temperature: 40 – 60 °C
Dosage
In the manufacture of alcohol(based on starch material): cook the waste liquor of alcohol, and cool down the temperature to 59±1°C. Add in Glucoamylase while stirring it well.
Keep the temperature for 30 mins. After cooling down, start fermentation. Suggested dosage is at the rate of 120-150 U/g raw materials. (If raw material is not with high quality or
rotten, the dosage of enzyme can be increased to 150-180 U/g raw materials.)
Unit definition
The amount of enzyme needed to hydrolyze 1 mg of starch in one hour at pH 4.6 at the reaction temperature of 40°C.
Storage
Store in a cool, dry place and away from direct sunlight. SUKAGluAm maintains its activity for considerably longer time when stored at lower temperatures (below 25). The
product should not be frozen.
