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Glucoamylase PUREMEI GDS For Baking Aspergillus Niger Enzyme 300,000 U/G
Product Details:
| Place of Origin: | Jiangsu,China |
| Brand Name: | Boli |
| Certification: | Halal, Kosher ISO9001, ISO14001, ISO22000 |
| Model Number: | Glucoamylase PUREMEI GDS |
Payment & Shipping Terms:
| Minimum Order Quantity: | 400kg |
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| 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 |
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Detail Information |
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| Grade: | Food Grade | Application: | Baking |
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| Enzymes: | Glucoamylase | Activity: | 300,000U/g |
| Certified: | Both Halal And Kosher Certified | Appearance: | Light To Dark Brown Powder |
| High Light: | Baking Aspergillus Niger Enzyme,300000 U/G Baking Enzymes Glucoamylase,Kosher certified Baking Enzymes |
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Product Description
Description
PUREMEI GDS is a food-grade glucoamylase produced from classical strains of Aspergillus niger through submerged fermentation, extraction and refining processes. PUREMEI GDS has a high conversion rate from starchy substrates into fermentable sugars. It can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starches one after another. It can also slowly hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleave the α-1, 3 bonds to release glucose.
PUREMEI GDS is a powder enzyme specially designed for saccharification in baking.
Product Characteristics
| Declared Enzyme: | Glucoamylase |
| Systematic Name: | EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase |
| Appearance: | Pale brown powder |
| Activity: | 300,000 U/g (minimum) |
| Moisture: | 8% (Maximum) |
*Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.
Effect of pH
The optimal pH for PUREMEI GDS is 3.5 to 4.5. See Figure 1.
Effect of Temperature
PUREMEI GDS can work at temperatures from 30 to 65°C. Its optimal temperature range is 55 to 60°C. See Figure 2.
Application and Benefits
Use of PUREMEI GDS gives the following benefits for baking:
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l Non-genetic modified strains to ensure safety l Increases glucose content in flours, offers sufficient nutrients for yeast fermentation l Enhances dough fermentation ability to produce biogas, magnify loaf volume l Increases content of glucose in flours, which is conducive to Maillard reaction, thus improves the skin color and flavors of breads
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Packaging, Storage & Shelf-Life
² Standard packaging is 20kg cardboard drums lined with food-grade plastic bags or 20kg kraft paper bags. Customized packaging is available upon request.
² Typical shelf-life is 24 months at 0∼25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be extended if it is stored properly at 0∼10°C.
² Keep at clean, cool and dry storage room. Prolonged storage and/or adverse conditions such as humidity and higher temperatures may lead to a higher dosage requirement.
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.