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Glucoamylase GA-8000FG

A high concerntration food grade powder enzyme produced from selected strains of Aspergillus niger, has wide application in food industries including baking, alcohol, distilled spirit, brewage, etc.

Product Specifications

DESCRIPTION

Glucoamylase GA-8000FG is a high concerntration food grade powder preparation produced from selected strains of Aspergillus niger through submerged fermentation, extraction and refining processes. GA-8000FG has a high conversion rate from starchy substrates into fermentable sugars. It can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starch one after. It can also slowly hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleaves the α-1, 3 bonds to release glucose.

As a robust glucoamylase, GA-8000FG has found its wide application in food industries including baking, alcohol, distilled spirit, brewage, etc.

PRODUCT CHARACTERISTICS

Declared Enzyme:	Glucoamylase
Systematic Name:	EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase
Appearance:	Pale Brown Powder
Activity:	800,000U/g (minimum)
Moisture:	8% (maximum)

EFFECT OF PH

GA-8000FG can work at pH from 3.0 to 5.5, with its optimal pH from 3.5 to 4.5 (See Figure 1).

EFFECT OF TEMPERATURE

Generally, GA-8000FG can work at temperatures from 30 to 65°C. For maximum activity, its optimal temperature range is 58 to 62°C (See Figure 2).

Figure 1: EFFECT OF PH ON ACTIVITY	Figure 2: EFFECT OF TEMP ON ACTIVITY

APPLICATION & BENEFITS

GA-8000FG is capable to saccharify liquefied mash from various starches including corn, milo, barley, wheat, rice, potatoes and tapioca. The resultant glucose product is fermented by yeast or another appropriate microorganism to yield alcohol.

Application	Benefits
Alcohol	Increased fermentation rate Increased alcohol yield Less residual starch in distiller’s grains Improved performance in pre-saccharification processes
Baking	Increased glucose content in flours, offers sufficient nutrients for yeast fermentation Enhanced dough fermentation ability of biogas production, increase the volume of bread Increased content of glucose in flours, which is conducive to Maillard reaction, thus improves the skin color and flavors of breads. Can be used in frozen dough and enable yeasts to work fast in frozen dough

PACKAGING, STORAGE & SHELF-LIFE

GA-8000FG is packaged in 25kg water-proof kraft paper bags or cardboard drums. Customized packaging is available upon request.

Typical shelf-life is six months if it is stored below 25°C in its original packaging, sealed and unopened, protected from sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0∼10°C. This enzyme has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, and should be avoided.

SAFE HANDLING OF ENZYMES

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

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