login
register
中文
History
search
Contact US
- Baking & Non-baking enzymes
- Baking enzymes
- Flour improvement enzymes
- Non-baking enzymes
- Juice, Wine and Plant Extract
- Fruit and vegetable enzymes
- Plant extract enzymes
- Wine enzymes
- Coffee processing enzymes
- Tobacco enzymes
- Starch and Grain Processing
- Starch
- Starch sugar
- Brewing
- Fermentation
- Ethanol/Portable Alcohol
- Animal & Vegetable Protein
- Animal protein
- Vegetable protein
- Transglutaminase
- Egg, Meat and Dairy
- Livestock & Poultry
- All animals
- Poultry enzymes
- Pig/Swine enzymes
- Ruminant
- Cattle
- Dairy cow
- Aquaculture
- Feed single enzyme
- NSPase
- Glucose oxidase
- Lysozyme
- Protease
- Lipase
- Alpha-amylase
- Phytase
- More >
- Fermented feed
- Feed ensilage
- Textile enzymes
- Bioscouring
- Denim washing
- Biopolishing
- Bleach cleanup
- Desizing & sizing
- Detergent enzymes
- Enzyme blend
- Individual enzymes
- Pulp & Paper
- Pulping
- Deposit control
- Starch modification
- Bleaching
- Leather
- Soaking
- Liming
- Degreasing
- Bating
- New applications
- Food new applications
- Waster water treatment
- Agriculture
- Oil drilling
Brewing glucoamylase GA-01L for improvement of wort fermentability and sugar profile
The enzyme is responsible for the conversion of starch into glucose. In brewing the enzyme is used to increase wort fermentability from dextrin, adjust wort sugar profile and improve brewhouse yield.
Product comparison reference
price:
yuan
Sample application
Product advantages
Maximizes conversion of starch substrates to fermentable sugars
Produces highly attenuated beer in a cost-effective manner
Control wort sugar profile and consistent fermentation
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
For wort fermentability and sugar profile improvement
Brewing
Product Description
DESCRIPTION
The glucoamylase is produced
by submerged fermentation of Aspergillus niger followed by purification and formulation. The enzyme is responsible for the conversion
of starch into glucose. In brewing the enzyme is used to increase wort
fermentability for dextrin and brewhouse yield.
MECHANISM
Glucoamylase breaks downα-1,4-glycosidic bond of
starch from non-reducing end to produce glucose and can also hydrolyze α-1,6 glycosidic bond slowly. At the branch of α-1,6 bond, it splits off α-1.6 bonds first
then α-1.4 bonds. Therefore, it can successively
liberate glucose unit of amylose from the non-reducing end to produce glucose.
REACTION PARAMETERS
|
PARAMETERS |
RANGE |
|
Activity
Temperature |
30℃-65℃ |
|
Optimum
Temperature |
55℃-62℃ |
|
Activity pH |
3.5-6.0 |
|
4.0-5.0 |
PRODUCT
SPECIFICATION
|
Items |
Description |
|
Declared Activity* |
150,000 u/ml |
|
Physical Form |
Liquid |
|
Color** |
Brown |
|
Odour |
Normal microbial
fermentation odour. |
*Definition of Unit: 1 unit of Glucoamylase equals to the amount of
enzyme which hydrolyzes soluble starch to get 1mg glucose at 40℃ and pH4.6 in 1h.
** Color: Color can vary from batch to batch. Color
intensity is not an indication of enzyme activity.
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Bulk
density/(g/ml) |
1.05-1.20 |
|
|
2 |
pH/(25℃) |
3.5–5.5 |
|
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
|
4 |
| ||
