Gluco-Amylase Gas CAS No. 9032-08-0 Auxiliary Fermentation Enzymatic Hydrolysis of Starch Good Effect

• Customization: Available
• Certification: ISO
• Assay Method: HPLC
• Model NO.: >100 units/mg
• Application Form: Powder
• Application: Health Care Products, Medicine
• State: Powder
• Extract Source: Gluco-Amylase
• Transport Package: Drum/Carton/Bag
• Specification: 98%
• Trademark: QINGYA
• Origin: China
• HS Code: 1302199099
• Production Capacity: 1000kg

Product Description

Product physical and chemical properties

Product Name: Gluco- amylase

CAS:9032-08-0

EINECS No.: 232-877-2

Other Name: α-1,4-Glucan glucohydrolace

Glucoamylase activity ≥ 500000

Molecular weight: 112.411

Product specifications: >100 units/mg

Detection method: /

Density: 1.2 g/mL at 25 °C

Melting point: 314 - 317 ºC

Boiling point: 642.4 ºC

Flash point: 248.1 ºC

Refractive index: 1.823

Physical properties: Yellow needle-like crystalline powder

Solubility: 0.03 M sodium citrate-phosphate buffer, pH 4.5: soluble5.0mg/mL

Product Name:
Glycosylase, also known as glucoamylase, is a customary name for a glucosylase with the scientific name alpha-1, 4-glucan glucohydrolace. It is widely used in alcohol, starch sugar, monosodium glutamate, antibiotics, citric acid, beer and other industries as well as liquor and rice wine. Saccharifying enzyme is extracted from Aspergillus Niger by deep fermentation.

Physical and chemical properties:
Almost white to light brown amorphous powder, or light brown to dark brown liquid, can be dispersed in food grade diluents or carriers, can also contain stabilizers and preservatives. It can hydrolyze the α-1, 4- and α-1, 6-glycoconjugated bonds of polysaccharides (starch, glycogen, etc.) into glucose. Soluble in water, little soluble in ethanol, chloroform and ether.

Storage:

Store in a cool, dry place away from light and high temperatures.
Packaging:

Negotiate or use double-layer plastic bags, 1 kg aluminum foil bags, 25 kg Drum

Applications:
Glycosylase is used for fermentation of various antibiotics, organic acids, amino acids and vitamins using glucose as fermentation medium. This product is also widely used in the production of various specifications of glucose. In short, where starch, dextrin must be enzymatic hydrolysis of industry, can be applied.

Biochemical research
The starch can be rapidly liquefied to form a low molecular dextrin. It can catalyze the hydrolysis of starch to produce beer, rice wine, monosodium glutamate and antibiotics, and can also be used for the production of glucose, malt sugar and dextrin.


 

Usage method
1.Alcohol Industry:
The raw material is boiled and cooled to 60ºC, the PH value is adjusted to about 4.0-4.5, the saccharifying enzyme is added, the reference amount is 80-200 units/g of raw material, the heat is kept for 30-60 minutes, and then it is fermented after cooling.
2.Starch sugar industry:
After the raw material is liquefied, adjust the PH value to about 4.0-4.5, cool to 60ºC, add the saccharifying enzyme, the reference amount is 100-300 units/g of raw material, and heat preservation saccharifying.
3.Beer industry:
In the production of "dry beer", adding saccharifying enzymes before saccharification or fermentation can improve the degree of fermentation.
4.Brewing Industry:
In the production of liquor such as white wine, yellow wine and Qujiu, substituting koji with enzyme can improve the production of liquor and be applied to vinegar industry.
5.Other industries:
In other industrial applications such as monosodium glutamate, antibiotics, citric acid, starch liquefaciation cooling to 60ºC, adjust PH4.0-4.5, add saccharifying enzymes, the reference amount of 100-300 units/g of raw materials.
 

Advantages of saccharifying enzymes

1. Saccharifying enzyme is not corrosive to equipment and is safe to use. The use of saccharifying enzymes is simple and stable, which is conducive to the stable production of each plant.
2, the use of saccharification enzyme hydrolysis of starch is relatively safe, can improve the rate of wine, gluten method can reduce bacterial infection, save food can reduce labor intensity, improve working conditions.
3, the use of saccharifying enzymes is conducive to the mechanization of production, conducive to the realization of civilized production.