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  • Glucoamylase raw Materials powder Glucoamylase

    • Glucoamylase raw Materials powder Glucoamylase
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    • Glucoamylase raw Materials powder Glucoamylase quality testing
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    Product Overview:

    Glucoamylase is also known as glucoamylase, saccharase is a customary name, the scientific name is α-1,4-glucose hydrolase (α-1,4-Glucan glucohydrolace). It is mostly used in the industries of alcohol, starch sugar, monosodium glutamate, antimicrobials, citric acid, beer, as well as white and yellow wine. Glucohydrolase is extracted from Aspergillus excellent strain (Aspergilusniger) by deep fermentation.

    Glucoamylase raw Materials powder Glucoamylase Attributes

    Glucoamylase Raw Materials powder

    CAS:9032-08-0

    MF:Cd+2

    Glucoamylase

    MW:112.411

    EINECS:232-877-2

    Specification: 99% min Glucoamylase powder

    Sample:Glucoamylase powder

    Packaging:1kg/bag, 25kg/drum

    Brand:Raw Materials

    Appearance:white

    Storage: Cool Dry Place

    Shelf Life: 2 Years

    Test Method: HPLC

    Glucoamylase raw Materials powder Glucoamylase Details

    Glucoamylase powder Usage and Synthesis.

    Glucoamylase is a type of amylase enzyme that is used in alcohols and wines, amylases, and the saccharification of starchy raw materials in a number of other fermentation industries.

    Glucoamylase powder

    Uses of Glucoamylase.

    Glycoconjugate enzyme can catalyse the hydrolysis of starch to produce beer, yellow wine, sauce, monosodium glutamate and antibiotics; it is also used in the production of glucose, caramel and dextrin. It can be used in the production of fermented wine, distilled wine, alcohol and starch syrup according to the production needs.

    Used for glycogen determination in yeast cells; relies on glycolytic enzymes to synthesise iso-oligosaccharides.

    Glucoamylase

    Synthesis of Glucoamylase.

    Product Methods of Glucoamylase.

    This enzyme is mainly from Rhizoctonia solani and Aspergillus niger. In the production, it mainly adopts Aspergillus niger's mutant strain AS.3.4309 (referred to as UV I11) as the production bacteria, and takes corn flour (10%-12%), soybean cake powder 4%, corn syrup 2%, bran 1%, etc. as the medium, and cultivates it in deep layer for 100h; the fermentation liquid is refined and dried to produce the powder.

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