Stable Activity Glucoamylase Enzyme / Pullulanase Blended Enzyme For Starch Sugar
|Place of Origin:||Jiangsu China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Glucoamylase/Pullulanase HGA-101P|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|Packaging Details:||25kg, 30kg HDPE drums, 1125 IBC totes|
|Delivery Time:||15-20 days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|Grade:||Food Grade||Form:||Liquid Form|
|Application:||Glucoamylase/Pullulanase For Starch Sugar||Declared Enzyme:||Glucoamylase/Pullulanase|
|Glucoamylase Activity::||100,000U/ml (minimum)||Pullulanase Activity::||600BU/ml (minimum)|
beta glucanase enzyme,
Glucoamylase/Pullulanase Blended HGA-101P
Food Grade Glucoamylase/Pullulanase Blended Enzyme For Starch Sugar
A glucoamylase / pullulanase compound enzyme for the production of starch sugar, enables a greater conversion rate from starch to glucose, suitable for the production of glucose with DX value above 96%.
Use of HGA-101P ensure the following benefits for starch sugar producers:
1) Greater conversion rate from starch to glucose
2) Maximize utilization of raw materials
3) Can be used in the production of glucose with DX>96%
4) Stable activity ensures stable dosage rate, no need to adjust dosage for each batch
HGA-101P contains glucoamylase and pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reduction end of starches to release glucose. Pullulanase can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose. Thus it has higher conversion rate from starch to sugar.
HGA-101P is mainly used for the production of starch sugar.
|Glucoamylase activity:||100,000 U/ml (minimum)|
|Pullulanase activity:||600 BU/ml (minimum)|
|Appearance:||Light to dark brown liquid|
|Product pH:||3.0 to 5.0|
|Specific gravity||1.10 to 1.25 g/ml|
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. See Figure 1.
EFFECT OF TEMPERATURE
Effective temperature range for HGA-101P is 30 to 65℃, normal temperature range is 55 to 65℃, optimal temperature is 60°C. It will be inactivated above 65℃. Normally, this enzyme will be completely inactivated if the saccharified liquid is boiled for 5 minutes at 80℃. See Figure 2.
PACKAGING, STORAGE AND SHELF-LIFE:
|Minimum Order Quantity:||