Glucoamylase: High activity glucoamylase for digesting oligosaccharides.

Applications: include: Biofuels, Brewing, Starch Saccharification, Fruit Juice Processing, Dairy.

Properties: 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.

Reaction:

Oligosaccharides + H₂O → Glucose

• Activity: 300,000 U/g *
• Certification: Food grade, ISO 22000
• Temperature Range: 15–60°C
• pH Range: 3.5–8.0

* where 1 Unit is defined as the amount of enzyme to release 1 μmol glucose from oligosaccharides per minute