Products

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.

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:

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

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

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

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


EFFECT OF PH

The optimal pH for PUREMEI GDS is 3.5 to 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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APPLICATION AND BENEFITS

Use of PUREMEI GDS gives the following benefits for baking :

■  Non-genetic modified strains to ensure safety 

■  Increases glucose content in flours, offers sufficient nutrients for yeast fermentation 

■  Enhances dough fermentation ability to produce biogas, magnify loaf volume 

■  Increases 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 

PUREMEI GDS is packaged in 25kg water-proof kraft paper bags or cardboard drums with food grade plastic bags inside. Customized packaging is available upon request. 


STORAGE & SHELF-LIFE

PUREMEI GDS has been formulated for optimal stability. Its typical shelf-life is six months if it is stored below 25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life is 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, thus should be avoided.


SAFE HANDLING OF ENZYMES

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


Contacts

Products

Contact : Ms.Edna Yang 

Tel : +86 510 8525 9383 

Fax : +86 510 8522 1582 

Mobile : +86 151 5221 3005 

Email :

Address : 93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

Boli USA Contact Information

PO Box 31096 Saint Louis,MO 63131 

Contact:David Singer 

 

 

Office:314 991 5191 

Mobile:314 503 0556 

Contact:Song Qian 

Mobile:262-893-1055 

Contact:Ms.Edna Yang

Tel:+86 510 8525 9383 

Fax: +86 510 8522 1582 

Mobile:+86 151 5221 3005 

 

 

Address:93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

Boli China Contact Information