Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
Glucoamylase breaks down oligosaccharides. The listed reaction produces glucose CAS Number: 9032-08-0. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Define the sugar profile or viscosity change you want to achieve. Compare the listed substrate, reaction products and activity, then check the operating conditions against your process.
Food-grade glucoamylase is an enzyme that catalyses the hydrolysis of α-1,4 and, to a lesser extent, α-1,6 glycosidic bonds in starch, converting it into glucose. Its key benefits include high efficiency in producing fermentable sugars, improved sweetness, and enhanced digestibility of starch-containing foods.
In the food and beverage industry, glucoamylase is widely used for starch saccharification in the production of glucose syrups, high-fructose syrups, and brewing, where it increases fermentable sugar availability for yeast. It also improves the texture, shelf-life, and clarity of fruit juices and purees by reducing viscosity.
Additionally, glucoamylase plays a role in producing digestible starch-based ingredients for confectionery, baking, and dairy applications. Its specificity and high activity make glucoamylase a versatile enzyme for enhancing efficiency, quality, and functionality in a variety of starch-based processes.
Oligosaccharides + H2O → Glucose CAS Number: 9032-08-0
HERE TO HELP
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