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HGA-101PU Glucoamylase Pullulanase Blended Enzyme For Starch Sugar
Product Details:
| Place of Origin: | Jiangsu,China |
| Brand Name: | Boli |
| Certification: | Halal, Kosher ISO9001, ISO14001, ISO22000 |
| Model Number: | Glucoamylase/Pullulanase HGA-101PU |
Payment & Shipping Terms:
| Minimum Order Quantity: | 400kg |
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| Price: | Negotiable |
| Packaging Details: | 25kg, 30kg HDPE drums, 1125 IBC totes for liquid |
| Delivery Time: | 15-20 days |
| Payment Terms: | L/C, D/P, T/T |
| Supply Ability: | 1000MT to 1500MT Per Year |
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Detail Information |
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| Grade: | Food Grade | Form: | Liquid Form |
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| Application: | Glucoamylase/Pullulanase For Starch Sugar | Declared Enzyme: | Glucoamylase/Pullulanase |
| Glucoamylase Activity: | 100,000U/ml (minimum) | Pullulanase Activity: | 600BU/ml (minimum) |
| High Light: | Glucoamylase Pullulanase Blended Enzyme,HGA-101PU Glucoamylase Enzyme,Glucoamylase Enzyme For Starch Sugar |
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Product Description
Glucoamylase HGA-101PU
Food Grade Glucoamylase/Pullulanase Blended Enzyme for Starch Sugar
The invention relates to a glycosylamylase / pullulanase mixed enzyme for producing starch sugar, which has a high conversion rate from starch to glucose and is suitable for producing glucose with a DX value of more than 96%.
DESCRIPTION
HGA-101P contains glycosylamylase and pullulanase.Glucoamylase is fermented by selected strains of Aspergillus Niger.Pullulanase is made from Bacillus licheniformis.
Glucoamylase can release glucose by hydrolyzing the α-1d4-glycosidic bond from the non-reducing end of the starch.
Pullulanase can specifically cleave the α-1Grain6 glycosidic bond of the branching point of amylopectin and cut the whole branched chain structure to form amylose.Therefore, the conversion rate from starch to sugar is higher.HGA-101P is mainly used to produce starch sugar.
BENEFITS FOR STARCH SUGAR PRODUCTION
1. Increase the conversion rate of starch to glucose.
2. Maximize the use of raw materials.
3. It can be used to produce glucose with DX > 96%.
4. Stable activity ensures a stable dose rate without the need to adjust the dose in 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.
EFFECT OF TEMPERATURE
The effective temperature range of HGA-101P is 30 ~ 65 ℃, the normal temperature range is 55 ~ 65 ℃, the optimum temperature is 60 ℃, and the deactivation is above 65 ℃.
Under normal circumstances, the enzyme was completely inactivated when the saccharification solution was boiled at 80 ℃ for 5 minutes.
USAGE GUIDELINE
Adding HGA-101PU to liquefied starch of corn, wheat, barley, cassava, rice, potato and other substrates, starch can be converted into glucose.It is recommended that the optimum temperature for industrial operation is 58 to 62 °C and the pH is 4.0 to 4.5.
First, adjust the pH, and then add this product.The dose rate depends on the raw materials and actual processing conditions.It is suggested that multiple tests should be carried out to determine the actual optimal dose rate.
The generally recommended dose rate is 0. 35 to 0. 6kg / TDS.