| 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: | Glucoamylase In Brewing,glucoamylase ethanol,Ethanol Glucoamylase Production |
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Bioethanol glucoamylase enzyme Increase crust color
Product Description
High conversion Glucoamylase KDNzyme GA is made from controlled fermentation of selected strains of Aspergillus Niger. HGA-100 catalyzes the release of glucose units from the non-reducing ends of soluble dextrins by hydrolyzing both linear (1, 4-alpha-D) and branch (1, 6-alpha-D) glucosidic linkages.
In the first liquefying step, starch slurry is gelatinized and liquefied at pH 6 and 95 to 105°C by thermostable α-amylase. Subsequently, in the saccharification step, the liquefied maltodextrin is further converted to glucose by fungal glucoamylase, working optimally at a pH 4.5 and 60°C. There are two major drawbacks to using fungal glucoamylase in the starch industry.
| 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.
