| Place of Origin: | China |
|---|---|
| Brand Name: | KDN |
| Certification: | ISO/KOSHER/HALAL |
| Model Number: | KDNzyme GA |
| Minimum Order Quantity: | 25/kg |
| Price: | Negotiate |
| Packaging Details: | 25kg/bag |
| Delivery Time: | 15-20 days |
| Payment Terms: | L/C, T/T, D/A, D/P, Western Union |
| Supply Ability: | 100000 Kilogram/per Month |
| Type: | Glucoamylase | Appearance: | White Powder, Amber Liquid |
|---|---|---|---|
| Packing: | 25kg/bag, 30kg/drum | CAS: | 9032-08-0 |
| EINECS No: | 232-565-6 | PH: | 4 - 6 |
| Odour: | Slight Fermentation Odour | Application: | Saccharifying |
| Classification: | Food Enzyme | Shelf Life: | 12 Months |
| Highlight: | Raw Starch Glucoamylase,Glucoamylase Enzyme Ethanol Production,glucoamylase starch hydrolysis |
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Glucoamylase Enzyme for Starch Saccharifying High Activity
Product Description
KDNzyme GA is special glucoamylase for Saccharifying. Glucoamylase produces glucose from amylose and amylopectin and facilitates dough fermentation during proofing. GA delivers larger product volume, improves brust color.
First, the optimal temperature of fungal glucoamylase is much lower than that of microbial α-amylase, resulting in the need for a cooling step and a low rate of catalysis. Second, at relatively high glucose concentrations, fungal glucoamylase condenses glucose into various small maltooligosaccharides, mainly maltose (G2) and isomaltose (IsoG2), depending on the source of the enzymes. The final glucose level of the saccharification step decreases due to the formation of di- or trisaccharide by-products via this reverse reaction.
| Product | KDNzyme GA |
| Activity | 100000 to 300000u/ml |
| Appearance | Amber liquid |
| pH | 3.0 - 5.5, Optimal 4.2 - 4.6 |
| Temperature | 40 - 70C, Optimal 60 - 65C |
Features and Benefits
1) Increase crust color
2) Improve tolerance of the dough
3) Improve shelf life of the product
4) Increase fermentable sugar for yeast
5) Increase crumb softness and elasticity
6) Enhance loaf volume
Application
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.
Our R & D Capability
Although a relatively young company established in 2005, Vland has quickly become a formidable, innovation-driven enterprisefueled by its highly-trained and specialized team. The group employs 26 Ph.Ds and nearly 300 associates with Master’s degrees.
