Glucoamylase Enzyme. This enzyme is obtained by controlled fermentation of Aspergillus niger, and it is widely used in the brewing industry, manufacturing of starch sugars. Available in liquid (brown) 100,000; 150,000; 200,000 and 300,000 u/ml.

Temperature range: 40-70℃ (Optimum temperature: 60—65℃). pH range: 3.0-5.5 (Optimum pH: 4.2-4.6) Unit definition: The amount of enzyme needed to liberate 1 mg of starch in one hour at a pH of 4.6 at 40℃.

Mode of Action: Glucoamylase will hydrolyze terminal 1,4 linked α-D-glucose residues successively from non-reducing ends of amylose chains to release free glucose. This fermentation also can hydrolyze α 1, 6 glucosidic linkages into isomaltose and dextrins.

Uses: Alcohol Due to its high debranching activity and its ability to digest starch, glucoamylase can be used for alcohol production.

Recommended dosage: 1.0 to 1.6 L/ton of raw marl at 60 to 65℃.