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Enzymes for Starch Sugar

Glucoamylase HGA-101P

A glucoamylase / pullulanase compound enzyme for the production of starch sugar, enables a greater conversion rate from starch to glucose, suitable for the production of glucose with DX value above 96%.

Product Specifications


DESCRIPTION

HGA-101P contains glucoamylase and pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reduction end of starches to release glucose. Pullulanase can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose. Thus it has higher conversion rate from starch to sugar.

HGA-101P is mainly used for the production of starch sugar.

PRODUCT CHARACTERISTICS
Glucoamylase activity:       100,000U/ml (minimum)
Pullulanase activity:           600BU/ml (minimum)
Appearance:                     Yellow brown Liquid
Product pH:                      3.0 to 5.0
Specific gravity:               1.10 to 1.25 g/ml

BENEFITS  
1) Greater conversion rate from starch to glucose
2) Maximize utilization of raw materials 
3) Can be used in the production of glucose with DX>96%
4) Stable activity ensures stable dosage rate, no need to adjust dosage for each batch

EFFECT OF PH 
The effective pH range for HGA-101P is 3.0 to 5.5. For maximum activity, the optimal pH range for HGA-101P is 4.0 to 4.5, optimal pH is 4.2. See Figure 1.

EFFECT OF TEMPERATURE

Effective temperature range for HGA-101P is 30 to 65°C, normal temperature range is 55 to 65°C, optimal temperature is 60°C. It will be inactivated above 65°C. Normally, this enzyme will be completely inactivated if the saccharified liquid is boiled for 5 minutes at 80°C. See Figure 2.





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