Glucoamylase
Glucoamylase ENZIM is an enzyme that breaks down dextrins 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 the saccharification of starch raw materials containing starch.
The main advantages of the enzyme
- Accelerates the saccharification of starch-containing raw materials.
- Improves the quality characteristics of finished products.
- Increases the yield of the finished product.
Application features
The dosage depends on the raw materials and the process.
— Temperature range of the preparation: 25 - 65 °C.
— The optimal range of pH 4.0-6.0.
Form of the preparation
— Liquid.
Enzyme activity
— 6000 units/ml and 11000 units/ml
Packaging
— Plastic canister 1, 5, 20 l
Storage conditions
Store at a temperature of + 2 °C to + 15 °C in a dry place protected from direct sunlight.
Shelf life
6 months.