GLUCOAMYLASE POWDER – ENZYME FOR TRADITIONAL WINE PRODUCTION PROCESS

Glucoamylase is an enzyme that hydrolyzes the α-1,4-glucosic bond. This enzyme can cleave the α-1,4-glucoside bonds at the non-reducing end of the starch molecular chain and slowly hydrolyze the α-1,6-glucoside bonds to convert starch into glucose. Glucoamylase is widely used in the production of alcohol, MSG, beer, wine, organic acids, antibiotics and other fermentation products.

PRODUCT FEATURES

State: Dark brown liquid

Ingredients: Glucoamylase enzyme

Activity: 950 AGU/g

Density: 1.15 ± 0.05

Solubility: Easily soluble in water

MECHANISM OF GAL ACTION

GLUCOAMYLASE is a type of amylase that catalyzes the release of glucose molecules from the non-reducing end of starch by hydrolyzing straight (1,4-alpha-D) and branched (1,6-alpha-D) glycosidic bonds.n

APPLICATIONS AND BENEFITS OF ENZYME GAL

Used to quickly and efficiently hydrolyze dextrin, producing glucose used in winemaking. The use of Glucoamylase ensures faster fermentation and optimized fermentation performance, resulting in high alcohol yields and low residual starch content.

RECOMMENDED DOSAGE

Recommended dosage: 0.35-0.45 kg enzyme/ton starch (calculated on dry weight). The actual dosage needs to be optimized depending on factors such as raw material type, particle size, dry matter content, pH, temperature and time.

Operating range: Temperature from 30-60℃, pH from 4.0-4.5. For plants using the SSF method, GAL can be added directly to the fermenter. For dry or wet mills with a pre-saccharification step, temperatures above 62℃ can cause enzyme inactivation. Customers should experiment to determine the optimal dosage for each specific procedure.

SPECIFICATIONS

This is a food grade enzyme that complies with purity specifications recommended by JECFA and FCC. GAL is manufactured according to a quality management system meeting ISO 9001: 2008 standards.

FORMALITY

Glucoamylase is packaged in 30kg or 1125kg plastic drums.

PRESERVE

Glucoamylase should be stored in a cool, dry place. Keep packaging tightly closed and store at temperatures below 5°C to maintain maximum activity during long-term storage. Under these conditions, the loss of enzyme activity after one year does not exceed 10%.