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.

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