GLUCOAMYLASE NUTRI-GAL

GLUCOAMYLASE (GAL) is a food grade glucoamylase enzyme preparation produced from controlled fermentation of Aspergillus niger strains.

GAL is Kosher, Halal certified, GAL is non-synthetic and biodegradable.

OPERATION MECHANISM

GAL is an amylase that catalyzes the release of successive glucose units from the nonreducing end of starch by hydrolyzing the straight chain (1,4-alpha-D) as well as the branched chain (1,6-alpha-D) at the glycosidic bond.

APPLICATIONS AND BENEFITS OF ENZYMES

GAL is used to quickly and efficiently hydrolyze dextrin to produce glucose for use in winemaking. Rapid glucose production by GAL ensures faster fermentation and maximizes fermentation efficiency. Using GAL results in high alcohol yields and low residual starch content.

RECOMMENDED DOSAGE

The recommended dosage of GAL is 0.35-0.45 kg enzyme per ton of starch (dry mass). The actual dosage depends on factors such as – type of ingredient, particle size of the ingredient, dry matter content, pH, temperature and time.

GAL can operate at temperatures from 30-60oC, pH from 4.0-4.5. For grain processing plants using simultaneous saccharification fermentation (SSF), GAL can be added directly to the fermenter.

For dry granulators and wet mills that use a separate pre-saccharification step before fermentation, temperatures above 62oC can inactivate the enzyme. Customers should experiment to find the optimal content for each specific process.

PRESERVE

GAL should be stored in a cool, dry place. Store in sealed packaging, at temperatures below 5°C, to help maintain maximum activity if stored for a long time. Under these storage conditions, the loss of enzyme activity after one year does not exceed 10%.