HGA-101PU contains glucoamylase and starch debranching enzyme-pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from selected strains of 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-101PU is mainly used for the production of starch sugar.
PRODUCT CHARACTERISTICS Glucoamylase activity: 100,000U/ml (minimum) Pullulanase activity: 800BU/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>96.5% 4) Possibilities to use higher concentration substrate 5) Stable activity ensures stable dosage rate, no need to adjust dosage for each batch
EFFECT OF PH The effective pH range for HGA-101PU is 3.0 to 5.5. For maximum activity, the optimal pH range for HGA-101PU is 4.0 to 4.5, optimal pH is 4.2. See Figure 1.
EFFECT OF TEMPERATURE
Effective temperature range for HGA-101PU 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.
BENEFITS FOR STARCH SUGAR INDUSTRY
Use of HGA-101PU ensures the following benefits for starch sugar industry:
Greater conversion rate from starch to glucose
Maximized utilization of raw materials
Suitable for the production of glucose with DX > 96.5%
Capable to work with higher concentration substrate
Stable activity ensures stable dosage rate, no need to adjust dosage for each batch
Add this product into liquefied starches of substrates such as corn, wheat, barley, tapioca, rice, potatoes, etc. can convert the starches into glucose. Recommended optimal temperature for industrial operations is 58 to 62°C, pH 4.0 to 4.5. First, adjust pH; then add this product. Dosage rate depends on the type of raw materials and actual processing conditions. It is recommended to conduct several trials to determine the optimal dosage rate. A generally recommended dosage rate is 0.35 to 0.6kg / TDS. The saccharification should be kept for 32 ∼55 hours depending on its actual processing requirements.
PACKAGING, STORAGE & SHELF-LIFE
Standard packaging is 25kg, 30kg food-grade HDPE drums or 1125 kg IBC totes.
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.
HGA-101PU has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperature may lead to a higher dosage requirement, therefore 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.