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Glucoamylase or amyloglucosidase to produce sugar from starch improve the wine, food enzymes

Wuhan Gekerate Science & Technology Co., Ltd.
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Glucoamylase or amyloglucosidase to produce sugar from starch improve the wine, food enzymes

Brand Name : gekerate

Place of Origin : Hubei

MOQ : 25 kg

Price : USD 7.5-19 per kg

Payment Terms : T/T, L/C, Western Union

Supply Ability : 10 Tons per month

Delivery Time : 5-8 work days

Packaging Details : 500g/can; 5kg/bag; 25kg/barrel;1000kg/package

Model Number : GekePro-09

Form : Powder Form

Application : Food Addtive

Color : Light Yellowish

Purity : 99% Min

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Glucoamylase,amyloglucosidase


Quick Details

Classification:Food, Feed Auxiliary AgentOther Names:Amyloglucosidase
CAS No.:9032-08-0EINECS No.:232-877-2
pH Value:4.0-8.0Temperature:30-70° C
Appearance:White to Light yellow powderPurity:99%
Enzyme activity:>100,000 U/g—300,000 U/gDosage:0.1-0.5 %
Usage:Food, feed, fruit juices, brewing auxiliary agent, and hydrolysis of cellulase.

Packaging &

Delivery

Packaging Details: Standard package containers are 30 kg plastic barrels/drum. We can change package specifications according to customer's requirement.

Delivery Time: within 10 days after confirming order.


INTRODUCTION

Our glucoamylase is an enzyme that catalyses the hydrolysis of starch into sugars. The enzyme could act at random locations along the starch chain, and breaks down long-chain carbohydrates, ultimately yielding the glucose. Because it can act anywhere on the substrate, this glucoamylase tends to be a very efficient enzymes.

Our amylases are used in bread-making and to break down complex sugars, such as starch (found in flour), into simple sugars. Yeast then feeds on these simple sugars and converts it into the products of alcohol and CO2. This imparts flavour and causes the bread to rise. Modern bread-making techniques have included amylases into bread improver, thereby making the process faster and more practical for commercial use.

Our glucoamylase are important in brewing beer and liquor made from sugars derived from starch. In beer and some liquors, the sugars present at the beginning of fermentation have been produced by "mashing" grains. Our glucoamylase products could accelerate the mashing process, and significantly improve the ratio of malted grain to convert the barley's starch into sugars.


PRODUCTION

This product was produced by Aspergillus oryzae strain, which fermented in submerged medium.


ADVANTAGES

  • Food grade, GRAS, high security;
  • High activity 100,000 U-300,000 U/g;
  • Thermal stable, and broad pH range adaptability;
  • Green, and simplified process for syrup production.


SPECIFICITY

  • Appearance:White to light yellow powder;
  • pH: The effective pH range of this enzyme is between 4.0-7.0, the optimum pH range is between 4.0-6.0;
  • Temperature: The suitable temperature range for Deterzyme is between 20-70 oC, the optimum temperature range is between 40-50 oC.

Characteristics and Content of the Components

TypesCharacteristics and contentTypesCharacteristics and content
Color:Light yellowOdor:None
Accessories:Soluble dextrineSubsidiary coloring matters:None
Loss on drying (%)12.5Specific gravity (g/cm3)~0.80
Flash point (oC):357Arsenic (ppm) :0.8
Lead (ppm):0.2PAHs total:None detectible
Mercury (ppm):0.02Benzene:None detectible
Cadmium (ppm)0.2Total Phthalate:None detectible
Salmonella:None detectibleAflatoxinB1 (ppb):5
Coliform bacteria(/100g):None detectibleNumber of molds(/g)20

【ENZYME ACTIVITY

The activity of glucoamylase was 100, 000 U/g—300,000 U/g .

(*High activity product is available upon request of our customers.)


【DEFINITION OF ENZYME ACTITIY

The DNS method was used to determine the enzyme activity in theproduct, and sucrose was used as the substrate.

Enzyme Unit defined (U/SU): One unit(U) was defined as the amount of enzyme need to released one micro mole reduced sugar from the starch in one minute.


【APPLICATION

  • Fermentation for ethanol production

In the fermentation processs, 0. 3 kg enzyme (100,000U/mL) was recommend to added into 1,000 kg mash, and the temperature could be set as 100 ± 5 oC,kept for about 100 min.

  • Beer brewing

In the process of mashing, 0. 3 kg enzyme (100,000U/mL) was recommend to added into 1,000 kg mash, and then increase the temperature into 95-97 oC, and kept for about 30 min.

  • Flour additive
  • Glucoamylase are used in bread-making and to break down complex sugars, such as starch (found in flour), into simple sugars. Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2. This imparts flavour and causes the bread to rise.



Product Tags:

sweeteners food additives

      

artificial sweetening agents

      
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