Glucoamylase
Glucoamylase is a highly efficient, concentrated glucoamylase produced by submerged fermentation of Aspergillus niger.
The enzyme hydrolyses 1,4-α-glucosidic linkages in starch from the nonreducing end to produce glucose, & can also hydrolyse 1,6-α-glucosidic links. At the branch of a 1,6-α link, Glucoamylase will hydrolyse 1,6 then 1,4 bonds. The enzyme therefore successively slices off glucose units of amylase from the non-reducing end to rapidly produce glucose.
The enzyme hydrolyses 1,4-α-glucosidic linkages in starch from the nonreducing end to produce glucose, & can also hydrolyse 1,6-α-glucosidic links. At the branch of a 1,6-α link, Glucoamylase will hydrolyse 1,6 then 1,4 bonds. The enzyme therefore successively slices off glucose units of amylase from the non-reducing end to rapidly produce glucose.
MESSAGES
PRODUCTS
Glucoamylase
Properties：
Glucoamylase has an optimum pH range of 4.0-4.5 (effective range 3.0-5.5). The enzyme is effective over a temperature range from 40°C to 65°C, with an optimum performance at 60°C to 62°C. At temperatures above 65°C the activity of the enzyme decreases rapidly with rising temperature.
Storage：
Packe：1 kg aluminum foil bag
Storage: To maintain optimum activity, Glucoamylase should be stored at moderate temperatures (below 25 deg C), in the original containers and with the lid closed. When stored at temperatures below 25 deg C, the activity loss will be less than 10% in 6 months. At temperatures below 5 deg C, the activity loss will be less than 10% in 1 year.
PRODUCTS