Food Grade Liquid Glucoamylase Enzyme 130000U / Ml For Soy Sauce Vinegar
|Place of Origin:||Jiangsu, China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Glucoamylase FERZYME PG|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|Packaging Details:||25kg, 30kg plastic drums or 1125kg IBC totes|
|Delivery Time:||15-20 Days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|RProduct Name:||FERZYME PG||Grade:||Food Grade|
|NON-GMO:||Produced From NON-GMO Strain Aspergillus Niger||Enzyme:||Glucoamylase|
|Systematic Name:||EC 18.104.22.168, 1,4-alpha-D-Glucan Glucanohydrolase||Glucoamylase Activity:||130,000U/ Ml (minimum)|
|Apperarance:||Light To Dark Brown Liquid|
Liquid Glucoamylase Food Grade,
Glucoamylase Enzyme 130000U / ml,
Soy Sauce Vinegar Glucoamylase
Food Grade Liquid Glucoamylase Enzyme For Soy Sauce Vinegar Saccharification
Glucoamylase FERZYME PG is a food-grade glucoamylase produced from non-genetically modified strains of Aspergillus niger through submerged fermentation, extraction and refining processes. It can the release of glucose from the non-reducing ends of soluble dextrins by hydrolyzing α-1,4 glucoside linkages and slowly hydrolyzing α-1,6 glucoside linkages.
With its robust glucoamylase activity, FERZYME PG is specially designed for the saccharification in brewing industry such as production of potable alcohol and highly attenuated low carbohydrate beers and improved attenuation.
|Systematic Name||EC 22.214.171.124, 1,4-alpha-D-Glucan glucanohydrolase|
|Activity||130,000U/ ml (minimum)|
|Appearance||Light to dark brown liquid|
|Product pH||3.0 to 5.0|
|Specific Gravity||1.10 to 1.15 g/ml|
EFFECT OF PH
FERZYME PG can work at pH from 3.5 to 4.5, with its optimal pH from 4.0 to 4.2
EFFECT OF TEMPERATURE
FERZYME PG can work at temperatures from 30 to 65°C (86 to 149°F). For maximum activity, its
optimum temperature is 58 to 60°C (137 to 140°F).
APPLICATION & BENEFITS
Use of FERZYME PG greatly benefits the brewing processing in the following aspects:
|Rice Wine||28∼32 °C (82∼90 °F)||4.0∼4.5||0.06∼0.08||3 days|
|Soy Sauce||58∼62 °C (136∼143 °F)||4.0∼4.5||0.04∼0.06||0.5∼1 hour|
|Vinegar||58∼62 °C (136∼143 °F)||4.0∼4.5||0.06∼0.08||0.5∼1 hour|
1. Great conversion rate from liquefied starch to glucose
2. Considerably improves raw material utilization
3. Faster fermentation efficacy
4. Lower processing cost
The exact dosage rate depends on the actual processing conditions such as raw materials, temperature, reaction time, pH and the desired results of the individual plant.
To optimize the dosage, it is recommended to conduct a number of trials prior to routine use of this product.
Sample for testing is available.
STORAGE & SHELF-LIFE
This enzyme has been formulated for optimal stability. Typical shelf-life is six months if it is stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0∼10°C (32 to 50°F). Prolonged storage and/or adverse conditions such as higher temperatures 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 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