Glucoamylase
Enzyme for saccharification of starch
Glucoamylase is an enzyme that breaks down dextrin and starch molecules to form glucose. A distinctive feature of glucoamylase is the ability to hydrolyze a high-molecular substrate ten times faster than oligo- and disaccharides. Effectively used for saccharification of starch and raw materials containing starch.
The main advantages of the preparation
- Accelerates saccharification of starch-containing raw materials.
- Improves the quality characteristics of finished products.
- Increases the output of the finished product.
Features of application
- The dosage depends on the raw material and the technological process.
- Temperature range of preparation operation: 25-65 °C.
The optimal range of action is pH 4.0-6.0. - Preparation form:
- Liquid.
- Enzyme activity:
- 6000 units/ml and 11000 units/ml
- Packaging:
- Plastic canister 1, 5, 20l.
- Storage conditions:
- Store at temperatures from + 2 °C to + 15 °C in a dry place protected from direct sunlight.
- Expiration date:
- 6 months.