Glucoamylase for alcohol enzyme Sunson GA130L

PRODUCT DESCRIPTION

Glucoamylase is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The product is used in starch sugar processing, alcohol fermentation, distilling, rice wine, vinegar, brewing, organic acid and antibiotics fermentation.

MECHANISM

Glucoamylase breaks downα-1,4-glycosidic bond of starch from non-reducing end to produce glucose and can also hydrolyze α-1,6 glycosidic bond slowly. At the branch of α-1,6 bond, it splits off α-1.6 bonds first then α-1.4 bonds. Therefore, it can successively liberate glucose unit of amylose from the non-reducing end to produce glucose. 

REACTION PARAMETERS 

PARAMETERS	RANGE
Activity Temperature	30℃-65℃
Optimum Temperature	55℃-60℃
Activity pH	3.5-6.0
Optimum pH	4.0-5.0

  PRODUCT SPECIFICATION

Items	Description
Declared Activity*	130,000 u/ml
Physical Form	Liquid
Color**	Brown
Odour	Normal microbial fermentation odour.

*Definition of Unit: 1 unit of Glucoamylase equals to the amount of enzyme which hydrolyzes soluble starch to get 1mg glucose at 40℃ and pH4.6 in 1h.

** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
1	Bulk density/(g/ml)		1.05-1.20
2	pH/(25℃)		3.5–5.5
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/mL)		≤50000
6	Coliform Bacteria/(CFU/mL)		≤30
7	Escherichia coli	(CFU/mL)	≤10
		(MPN/mL)	≤3.0
8	Salmonella/(25mL)		Not Detected

APPLICATION RECOMMENDATION

l  Alcohol and ethanol industry: The recommended dosage is 0.6-1.2L per ton of total raw materials. Added at the beginning of saccharification after pH adjustment, then saccharifying at 60℃ and pH 4.0-4.5 for 30-60 minutes.

l  Beer industry: The recommended dosage is 0.4-0.8L of the enzyme preparation per ton of total raw materials, added at mashing-in.

l  Starch sugar industry: The recommended dosage is 0.5-1.0L per ton of dry starch when saccharifying at 60-63℃ and pH 4.3-4.5.

l  Other industries: Glucoamylase can also be used in the processing of rice wine, edible vinegar, antibiotic and citric acid industry, etc 

The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

SAFE HANDLING PRECAUTIONS

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

WARNINGS

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

PACKAGE AND STORAGE

Ø  Package： 25kgs/drum; 1,125kgs/drum.

Ø  Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

Ø  Shelf life:  12 months in a dry and cool place.