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Glucoamylase

Glucoamylsae SUPERMEI PW

Glucoamylase SUPERMEI PW is produced from strains of Aspergillus niger through submerged fermentation, extraction and refining processes. SUPERMEI PW has a high conversion rate of starchy substrates into fermentable sugars.


SUPERMEI PW has found its wide application in the saccharification for alcohol production.


Product Specifications

DESCRIPTION

Glucoamylase SUPERMEI PW is produced from strains of Aspergillus niger through submerged fermentation, extraction and refining processes. SUPERMEI PW has a high conversion rate of starchy substrates into fermentable sugars. It can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starch one after another. It can also hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleaves the α-1, 3 bonds to release glucose.

SUPERMEI PW has found its wide application in the saccharification for alcohol production.


PRODUCT Characteristics

Declared Enzyme:

Glucoamylase

Systematic Name:

EC3.2.1.3, 1,4-alpha-D-glucan glucohydrolase

Appearance:

Yellow brown liquid

Activity:

150,000 U/ml (minimum)

Product pH:

3.0 to 5.0

Specific gravity:

1.20 g/ml


EFFECT OF PH

Effective pH range for SUPERMEI PW is 3.0 to 5.5. For maximum activity, the optimal pH is from 3.5 to 4.5. See Figure 1.


EFFECT OF TEMPERATURE

SUPERMEI PW can work at temperatures ranging from 30 to 65°C with its optimal temperature range from 55 to60°C. See Figure 2.


Product applications and benefits 

SUPERMEI PW is used to saccharify liquified starch mash from various sources including corn, milo, barley, wheat, rice, potatoes and tapioca. The resultant glucose product is fermented by yeast or another appropriate microorganism to yield ethanol.


SUPERMEI PW has been designed to ensure the following benefits for alcohol production:

1) Improved performance in pre-saccharification processes

2) Efficient starch/dextrin degradation

3) Less starch residual in distiller’s grains

4)  Enhanced fermentation efficacy

5)  Increased alcohol yield


For ground-grain processing plants using simultaneous saccharification fermentation (SSF), SUPERMEI PW may be added directly to the fermenter. For ground-grain dry mill plants and for wet mill plants using a separate pre-saccharification step prior to fermentation, SUPERMEI PW may be added to the cooling mash or liquefied starch when the temperature reaches 55 to60°C. Temperatures above65°Ccan result in loss of activity.


DOSAGE GUIDELINES

SUPERMEI PW is generally added at a level of 0.70 to 0.85kg/TDS. The actual enzyme requirement is dependent on the raw materials, temperature, reaction time, and pH of the individual plant saccharification/fermentation process, and its desired result.


PACKAGING

SUPERMEI PW is packaged in 25kg , 30kg HDPE plastic drums or 1125kg IBC totes. Customized packaging is available upon request.


STORAGE

This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided it is stored below25°Cin its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if it is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.


SAFETY & ENZYME HANDLING

Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.

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