Liquid Brewing Enzyme Glucoamylase For Saccahrification , High Activity
|Place of Origin:||Jiangsu, China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Glucoamylase SUPERMEI PW|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|Packaging Details:||1125kg IBC totes|
|Delivery Time:||15-20 Days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|Product Name:||Glucoamylaes SUPERMEI PW||Activity:||150,000 U/ml (minimum)|
|Application:||Glucoamylase For Alcohol And Brewing||Physical Form:||Brown Liquid|
|Systematic Name::||EC 126.96.36.199, 1,4-alpha-D-glucan Glucohydrolase||Strain:||Aspergillus Niger|
|Country Of Origin:||China||Sample:||Free Sample Available|
alpha and beta amylase brewing,
Liquid Glucoamylase SUPERMEI PW for Saccahrification
Application: for Alcohol and Brewing
High conversion rate of starchy substrates into fermentable sugars & Increased alcohol yield
Free Samples by DHL Available
|Systematic Name:||EC 188.8.131.52, 1,4-alpha-D-glucan glucohydrolase|
|Appearance:||Yellow brown liquid|
|Activity:||150,000 U/ml (minimum)|
|Product pH:||3.0 to 5.0|
|Specific gravity:||≤ 1.20 g/ml|
Glucoamylase SUPERMEI PW is produced from strains of Aspergillus niger through submerged fermentation, extraction and refining processes. SUPERMEI PW has a high conversion rate of starchy substrates into fermentable sugars. It 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.
SUPERMEI PW has found its wide application in the saccharification for alcohol production.
Effective pH range for SUPERMEI PW is 3.0 to 5.5. For maximum activity, the optimal pH is from 3.5 to 4.5. See Figure 1.
SUPERMEI PW can work at temperatures ranging from 30 to 65°C with its optimal temperature range from 55 to 60°C. See Figure 2.
SUPERMEI PW is used to saccharify liquified starch mash from various sources including corn, milo, barley, wheat, rice, potatoes and tapioca. The resultant glucose product is fermented by yeast or another appropriate microorganism to yield ethanol.
|1||Improved performance in pre-saccharification processes|
|2||Efficient starch/dextrin degradation|
|3||Less starch residual in distiller’s grains|
|4||Enhanced fermentation efficacy|
|5||Increased alcohol yield|
SUPERMEI PW is generally added at a level of 0.70 to 0.85kg/TDS. The actual enzyme requirement is dependent on the raw materials, temperature, reaction time, and pH of the individual plant saccharification/fermentation process, and its desired result.
For ground-grain processing plants using simultaneous saccharification fermentation (SSF), SUPERMEI PW may be added directly to the fermenter.
For ground-grain dry mill plants and for wet mill plants using a separate pre-saccharification step prior to fermentation, SUPERMEI PW may be added to the cooling mash or liquefied starch when the temperature reaches 55 to 60°C. Temperatures above 65°C can result in loss of activity.
SAFETY & ENZYME HANDLING
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.