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Enzymes for Baking

Glucoamylase PUREMEI GDS

An ideal Glucoamylase for bakery, increases glucose content in flours, offers sufficient nutrients for yeast fermentation, increase loaf volume, conducive to Maillard reaction.

Product Specifications

 

DESCRIPTION

Glucoamylase PUREMEI GDS is made from Non-GMO strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. PUREMEI GDS has a high conversion rate from starchy substrates into fermentable sugars. PUREMEI GDS 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.


PUREMEI GDS is suitable for baking industry.


PRODUCT CHARACTERISTICS

Declared Enzyme:            Glucoamylase

Systematic Name:            EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase

Activity:                            300,000 U/g (minimum)

Appearance:                   Pale brown Powder

Moisture:                        8% (Maximum)



BENEFITS:

PUREMEI GDS offers the following benefits to baking industry:

nIncreases glucose content in flours, offers sufficient nutrients for yeast fermentation

nEnhances dough fermentation and its ability of biogas production, hence enlarges loaf volume

nConducive to Maillard reaction, thus improves the skin color and flavors of bread

nCan be used in frozen dough and enable yeasts to work fast in frozen dough


EFFECT OF PH

The optimal pH for PUREMEI GDS is 4.0 t o 4.5. See Figure 1.


EFFECT OF TEMPERATURE

The effective temperature range for PUREMEI GDS is 30 to 65°C. The optimal temperature range is 55 to 60°C.

See Figure 2.

 Figure 1: EFFECT OF PH ON ACTIVITY

                      Figure 2:  EFFECT OF TEMP ON ACTIVITY





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