|
| Brand Name: | KDN |
| Model Number: | KDNzyme GA |
| MOQ: | 25/kg |
| Price: | Negotiate |
| Payment Terms: | L/C, T/T, D/A, D/P, Western Union |
| Supply Ability: | 100000 Kilogram/per Month |
Food Grade Liquid Glucoamylase Enzyme For Beer Production
Product Description
KDNzyme GA, the glucoamylase enzyme is a different type of amylase. Produced within the human body, it is accountable for breaking off long chain carbohydrates or starches into sugar that will afterwards be used as fuel by the body. Starchy foods like rice and potatoes that contain low sugars have sweet taste because of the amylase within the saliva breaks off carbohydrates within the mouth. In brief, glucoamylase is additionally produced by people’s pancreas.
Glucoamylases liberate β-d-glucose from their substrates, while α-glucosidase generally releases α-d-glucose. To elucidate the anomeric configuration of the product formed by hydrolysis by SSG, the pattern of the 1H-NMR spectrum at 80°C was investigated. The β-anomeric form appeared at 5.0 to 5.1 ppm at the early reaction time, and its amount gradually increased as the reaction continued.
| 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.
