Glucoamylase NZs-BE-B014

Catalog Number NZs-BE-B014

Grade Food Grade

Category Amylases

Description

Glucoamylase NZs-BE-B014 is a high-performance enzyme preparation designed for the efficient hydrolysis of starch into glucose. With excellent stability and strong catalytic activity, it helps improve conversion efficiency, enhance product consistency, and optimize production processes. This enzyme catalyzes the stepwise release of glucose units from the non-reducing ends of starch molecules, including both amylose and amylopectin, and is widely used in various industries requiring enzymatic hydrolysis of starch and dextrin, including the alcohol, starch, beer, MSG, and antibiotic industries.

Typical Parameters

Recommended Usage

Glucoamylase NZs-BE-B014 should be applied under appropriate processing conditions to achieve optimal saccharification performance. The dosage and operational parameters may be adjusted according to raw material characteristics, production requirements, and equipment conditions.

• Alcohol industry: In alcohol production, the raw materials should first be steamed and cooked at medium temperature to ensure proper gelatinization. After cooling the mash to 58-60 °C, add glucoamylase NZs-BE-B014 at a recommended dosage of 80-200 μg of raw material. Maintain the temperature for 30-60 minutes to allow complete starch hydrolysis. After saccharification, cool the mixture down to approximately 30 °C before proceeding with fermentation. This process enhances glucose formation and improves fermentation efficiency and alcohol yield.
• Starch industry: For starch processing applications, first liquefy the raw material to reduce viscosity and improve enzyme accessibility. Adjust the pH to 4.2-4.5, then cool the mixture to 58-60 °C. Add the glucoamylase at a recommended dosage of 100-300 μg of raw material. Maintain the reaction under controlled conditions for 24-48 hours, depending on the desired glucose conversion level. This ensures efficient saccharification and high glucose yield for further processing.
• Beer industry: In dry beer production, glucoamylase NZs-BE-B014 can be added before fermentation. Its inclusion helps increase the production of fermentable sugars, thereby strengthening yeast activity and improving fermentation performance. This results in enhanced attenuation, better fermentation efficiency, and improved final product quality.
• MSG and antibiotics industry: When used in the production of monosodium glutamate (MSG) and antibiotics, the starch should first be liquefied. After liquefaction, cool the solution to approximately 60 °C and adjust the pH to 4.2-4.5. Then add this glucoamylase at a recommended dosage of 100-300 μg of raw material. Under these conditions, the enzyme effectively converts starch into glucose, providing a suitable sugar source for downstream fermentation and biosynthesis processes.

Storage

To maintain optimal enzyme activity and product stability, the product should be stored in a tightly sealed container in a dry and cool environment, away from direct sunlight, moisture, and high temperatures. Proper storage conditions help preserve enzymatic performance and extend shelf life. Avoid exposure to excessive heat or humidity, and ensure the packaging remains securely closed after each use to prevent contamination or moisture absorption.

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