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Non - GMO Amylase In Bread Baking , High Activity Amyloglucosidase Enzyme Food Grade

Basic Information
Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Glucoamylase PUREMEI GDS
Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg kraft paper bags or cardboard drums
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Detail Information
Application: Baking Enzyme: Glucoamylase
Activity: 300,000U/g Certified: Both Halal And Kosher Certified
Appearance: Light To Dark Brown Powder Grade: Food Grade
High Light:

fungal alpha amylase

,

glucose oxidase


Product Description

 Glucoamylase PUREMEI GDS

 

An ideal Non-GMO Glucoamylase, 

Increases glucose content in flours,

Offers sufficient nutrients for yeast fermentation,

Conducive to Maillard reaction,

Increase loaf volume

 

 

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. It can also hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleaves the α-1, 3 bonds to release glucose.

 

 

 

PRODUCT CHARACTERISTICS

  • Grade: Food-Garde
  • Certificate: Halal , Kosher
  • Declared Enzyme: Glucoamylase
  • Systematic Name: EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase
  • Activity: 300,000 U/g (minimum)
  • Appearance: Light to dark brown powder
  • Moisture: 8% (Maximum)

 

BENEFITS:

  • 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

Non - GMO Amylase In Bread Baking , High Activity Amyloglucosidase Enzyme Food Grade 0

EFFECT OF PH

  • The optimal pH for PUREMEI GDS is 4.0 t o 4.5. See Figure 1.

Figure 1: EFFECT OF PH ON ACTIVITY

Non - GMO Amylase In Bread Baking , High Activity Amyloglucosidase Enzyme Food Grade 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 2: EFFECT OF TEMP ON ACTIVITY

Non - GMO Amylase In Bread Baking , High Activity Amyloglucosidase Enzyme Food Grade 2

 

 

PACKAGING

  • PUREMEI GDS is packaged in 25kg cardboard drums or kraft paper bags. Customized packaging is available upon request.

 

STORAGE

  • PUREMEI GDS has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life is eighteen months if it is stored properly at 0~10°C(32~50°F).
  • Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, thus should be avoided.

 

SAFETY & ENZYME HANDLING

  • 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.

Contact Details
Edna