Description
SUKAGluAm
High
conversion saccharifying enzyme
1.
INTRODUCTION:
Starch, a high
polymeric carbohydrate is a mixture of two polysaccharide, amylose
and amylopectin. Starchy substrates like corn starch need to be
acted upon by high temperature stable alpha-amylases to produce
shorter length dextrins while glucoamylases are used mainly in the
production of glucose syrup, high fructose syrups and starch
hydrolysis for alcohol production.SUKAGluAm
is a
glucoamylase (amyloglucosidase) enzyme obtained from the controlled
fermentation of the fungal organism, Aspergillus niger. The
enzyme is widely used in brewery, manufacture of starch, starch
sugar, alcohol, gourmet powder, antibiotics, etc.
2. WORKING
MECHANISM:
The
dextrins produced by alpha-amylases are acted upon by
exo-splitting glucoamylases
(amyloglucosidases) which readily attack the
terminala*1,4
anda*1,6 glucosidic
linkages from the non-reducing end
of the released dextrins to produce *-carbonb-D-glucose
units.The enzyme also possess the
ability to hydrolyzea*1,*-glucosidic linkages in
isomaltose and dextrins.
3.
PRODUCTPROPERTIES:
SUKAGluAmprovides
maximal benefit at pH 4.0 – 4.5 and at the temperature of *8 –
*0℃ (**6 –
**0℉). The product has a pH range
of 3.**5.5 and a temperature range of *0 **0℃ (**4 –
**0℉).
4. PRODUCT
SPECIFICATION：
Enzyme activity≥ **0,**0
U/ml Gravity
≤1.*5g/ml PH:
3.**5.0
Unit definition:
The amount of
enzyme needed to hydrolyze 1 mg of starch in one hour at pH 4.6 at
the reaction temperature of *0℃.
5. CARRIED
STANDARD:
Carry out
the national code of People’s Republic of
ChinaQB***5.***3.
6. APPLICATION
GUIDE:
SUKAGluAm
is used
in the
manufacture of gourmet powder, antibiotics, citric acid among
others. The enzyme is added at the rate of ******0 U/g at pH
6.**6.5 and temperature of *0°C.
l In
the manufacture of alcohol (based on starch material):
cook the waste liquor of alcohol, and cool down the temperature to
*9±1℃. Add in Glucoamylase while
stirring it well. Keep the temperature for *0 mins. After cooling
down, start fermentation. Suggested dosage is at the rate
of******0 U/g raw
materials. (If raw material is not
with high quality or rotten, the dosage of enzyme can be increased
to ******0 U/g raw materials.)
l In
brewing of wine, add Glucoamylase with the
required dosage to fermentation slurry when solid alcohol koji
cools down to indicatory temperature range after cooking. And then
add it evenly to alcohol koji( or used together with Da qu and
yeast starter). Referenced dosage is ******0 U/g raw materials.
(Note: the dosage of Glucoamylase in wine production should be
determined by the length of fermentation cycle).
l In
the manufacture of starch sugar,SUKAGluAm
is added at the
rate of ******0 U/g at pH 4.**4.5. The temperature of the mixture
is maintained at *0°C.
l In
brewing of beer, add SUKAGluAm before
saccharification or fermentation.
l In
the brewing of liquor and manufacture of
vinegar, addition of the
fermentative yeast with the enzyme can improve the efficiency of
production.
7. PACKAGING
SUKAGluAm
liquid
preparation is packaged in *5kg/plastic drum. Alternative
packaging is available upon the request of our valued
customers.
8. STORAGE
CONDITIONS:
Store in
a cool, dry place and away from direct sunlight. SUKAGluAm
maintains its activity for considerably longer time when stored at
lower temperatures (below *5℃). The product should not
be frozen.
9.ATTENTION: SUKAGluAm
is non-toxic
and biodegradable. However, unnecessary contact with the product
should be avoided. Long term exposure to protein based products
such as SUKAGluAm may sensitize certain individuals to the
product. Wash hands with warm soapy water after handling. Keep out
of reach of children.
TECHNICAL
SERVICE:
Sukahan (Weifang) Bio-technology Co., Ltd.is always ready to provide
help for using our product properly.
