| Customization: | Available |
|---|---|
| CAS No.: | 9032-08-0 |
| Formula: | C6h10o5 |
|
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| Property | Value |
|---|---|
| Product Type | Amyloglucosidase |
| Enzyme Activity | High enzyme activity |
| CAS Number | 9032-08-0 |
| Source | Microbial or fungal origin |
| Appearance | Off-white to light brown powder |
| Odor | Odorless |
| Solubility | Soluble in water |
| pH Range | Optimal activity between pH 4-6 |
| Temperature Range | Optimal activity at around 50-60°C |
| Applications | Food, brewing, and starch industry |
Amyloglucosidase (CAS No.: 9032-08-0) is an enzyme known for its high enzyme activity. It plays a crucial role in various industries, including food, brewing, and the starch industry.
The Amyloglucosidase offered provides a high enzyme activity, ensuring its effectiveness in catalyzing biochemical reactions. It is typically derived from microbial or fungal sources, which are known to produce this enzyme.
The enzyme appears as an off-white to light brown powder and is odorless. It is soluble in water, allowing for convenient formulation in different applications.
Amyloglucosidase exhibits optimal activity within a pH range of 4 to 6, making it suitable for a wide range of applications. It demonstrates its best performance at temperatures around 50-60°C, ensuring stability and functionality in various processing conditions.
In the food industry, Amyloglucosidase is used to convert starches into glucose, facilitating the production of sweeteners and improving texture in products like baked goods, beverages, and confectioneries. It also finds applications in the brewing industry to convert complex sugars into fermentable sugars during the production of beer.
Additionally, the starch industry utilizes Amyloglucosidase in the hydrolysis of starches for the production of syrups and other starch-based products.
The Amyloglucosidase supplied by the manufacturer offers a competitive price without compromising on quality, making it an attractive option for various industrial needs.
In conclusion, High Enzyme Activity Amyloglucosidase (CAS No.: 9032-08-0) is a valuable enzyme with its wide range of applications in the food, brewing, and starch industries. Its high enzyme activity, solubility, and stability in different pH and temperature conditions make it suitable for diverse formulations and processing requirements. The manufacturer's commitment to providing the best price ensures affordability without compromising on quality, making Amyloglucosidase an excellent choice for various industrial applications.
Basic Information:
Product name:Amyloglucosidase
CAS No:9032-08-0
EINECS No.: 232-877-2
MF: C6H10O5
Activity of enzyme:50000u/g-100000u/g
Form:Powder
Product Description:
Has excellent heat resistance, can be widely used in starch, alcohol, beer, monosodium glutamate, brewing, textile desizing and other industries.
1). Process function
Glucoamylase breaks down α -1, 4 glucosidic bound of starch from non-reducing end into glucose, as well as breaking α -1, 6 glucosidic bound slowly.
2). Thermal stability
Stable under the temperature of 60. Optimum temperature is 5860.
3). Optimum pH is 4. 0~4.5.
Appearance Yellowish Powder or Particle
Enzyme activity 50,000μ/g to 150,000μ/g
Moisture content (%) ≤8
Particle size: 80% particles size is less than or equal to 0.4mm.
Enzyme livability: In six months, the enzyme livability is no less than the 90% of enzyme livability.
1 unit activity equals to the amount of enzyme get from 1 g glucoamylase to hydrolyze soluble starch to get 1 mg glucose in 1 hour at 40, pH=4.
Application Aera:
1). Alcohol Industry: Steam and Boil the raw material with mediumtemperature, then cool down to 58-60.Add glucoamylase, recommended dosage is 80-200μ/g raw material. Keep the temperature for 30-60 mins, then cool down to 30 to ferment.
2). Starch Industry: Liquify the raw material, adjust the PH value to 4.2-4.5, cool down to 5860, Add glucoamylase, recommended dosage is 100-300μ/g raw material. Keep the temperature for 24-48 hrs.
3). Beer Industry: when producing dry beer, add glucoamylase before fermenting, which could strengthen the fermentation ability.
4). Brewage Industry: when producing wine, yellow wine, using glucoamylase instead of wine yeast could make the more final product. It is widely used in vinegar industry.
5). Other: when applying in MSG and antibiotics industry, liquefy the starch and cool down to 60, adjust PH value to 4.2-4.5, add glucoamylase, recommended dosage is 100-300μ/g raw material.
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