Product Overview:
Glucoamylase is produced by deep fermentation and purification of Aspergillus niger. It has high purity and high catalytic decomposition efficiency; and it uses harmless carriers for solid-state fermentation. As a beneficial supplement to koji, it can work synergistically with koji to improve the yield of solid-state fermentation. It is widely used in the brewing industry with starch as raw material, with a wide range of raw materials, and can improve the conversion rate and shorten the fermentation cycle.
How It Works:
Glucoamylase can hydrolyze the α-1,4 glucosidic bonds from the non-reducing ends of starch to produce glucose, and can also slowly hydrolyze the α-1,6 glucosidic bonds and convert them into glucose.
Application Instructions:
The recommended addition amount for the liquor industry is 100,000 U/g and 2 kg/ton of grain. When using, it should be adjusted according to the specific conditions such as raw material quality, climate, and process.
Packaging & Storage:
- Packaging Options: Available in 2kg/bag and 20kg/bag.
- Storage: Store in a cool, dry, and well-ventilated area, away from direct sunlight. When stored below 25°C, the product has a shelf life of 12 months. Some enzyme activity may remain after this period if stored under uncontaminated conditions. Adjust dosage accordingly if used past the expiration date.
Safety Information:
As enzymes are protein-based substances, they may cause allergic reactions if inhaled by sensitive individuals. Prolonged exposure may irritate the skin, eyes, and mucous membranes. It is recommended to wear protective masks when handling the product. In case of contact with skin or eyes, rinse immediately with water. After opening, reseal the bag or container tightly to prevent the deactivation of active enzyme components.
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