An ideal Glucoamylase for bakery, increases glucose content in flours, offers sufficient nutrients for yeast fermentation, increase loaf volume, conducive to Maillard reaction.
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.
Declared Enzyme: Glucoamylase
Systematic Name: EC 18.104.22.168, 1,4-alpha-D-glucan glucohydrolase
Activity: 300,000 U/g (minimum)
Appearance: Pale brown Powder
Moisture: 8% (Maximum)
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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