High conversion saccharifying enzyme

It is refinely made By aspergillus fine strains via liquid deep fermentation.
High conversion saccharifying enzyme
High conversion
rate of glucoamylase (liquid.powder)
1.Introduction:
High conversion rate of glucoamylase by Aspergillus niger by submerged fermentation of good bacteria extracted from the refined. Widely used in alcohol, liquor, beer, brewing, MSG, starch sugar, antibiotics and other industries.
Principle:
Glucoamylase, also known as glucose, amylase, it can from the non-reducing end of starch hydrolysis of α -1,4 glucosidic bond converted to glucose, can also slow α -1,6 glucosidic bond hydrolysis into glucose.
2. Features and Benefits:

(1)
Thermal stability: stable at 60
°C
, the optimum temperature of 58-60
°C
.

(2)
optimum: pH4.0-4.5.

(3)
People's Republic of
product quality in line with industry standards: QB1805.2-93.
3. Application Reference

(1)
Alcohol industry: raw materials in the cooking temperature to cool to 58-60
°C
, plus glucoamylase, the reference amount of 80-200 units / g of raw materials, insulation 30-60 minutes, cool fermentation.
(2)
starch sugar industry: raw materials by liquefaction, adjusting pH to 4.2-4.5, cooled to 58-60
°C
, plus glucoamylase, reference to the amount of 100-300 units / g of raw materials, insulation glycosylated.
(3)
beer industry: the production of "dry beer ", in the saccharification and fermentation before adding glucoamylase, can increase the degree of fermentation.
(4)
brewing industry: in the white wine, rice wine, liquor and other alcohol production, the activity on behalf of the music, can increase the alcohol yield, the product is also widely used for industrial vinegar.

(5)
other industries: the MSG, antibiotics, and other industrial applications, the cooling of liquefied starch to 60
°C
, adjust pH4.2-4.5, plus glucoamylase, refer to the amount of 100-300 units / g of raw materials.
4. Package:
Solid as a 20kg / drum, the liquid is 25kg / barrel.
5. Storage:
The strains of bio-active substances, high temperature and will lead to enzyme inactivation, should be prevented from direct sunlight, should be placed in cool and dry. Shelf life of 12 months.