Glucoamylase Boli GA

详情

Glucoamylase is inverting exo-acting starch hydrolases releasing beta-glucose from the non-reducing ends of starch and related substrates. The majority of glucoamylases are multidomain enzymes consisting of a catalytic domain connected to a starch-binding domain by an O-glycosylated linker region. Three-dimensional structures have been determined of free and inhibitor complexed glucoamylases from Aspergillus awamori var. X**0, Aspergillus niger, and Saccharomycopsis fibuligera. The catalytic domain folds as a twisted (alpha/alpha)(6)-barrel with a central funnel-shaped active site, while the starch-binding domain folds as an antiparallel beta-barrel and has two binding sites for starch or beta-cyclodextrin.

Glucoamylase Boli GA is made from selected strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. Boli GA has a high conversion rate of starchy substrates into fermentable sugars. It can hydrolyze alpha-D*1,4 glucosidic bonds from the non-reducing end of starch one after. It also hydrolyzes the alpha-D*1,6 glucoside branch bonds of starch and cleaves the alpha*1,3 bonds, releasing glucose. Boli GAhas a robust glucoamylase activity.

Boli GA is widely applied to the production of alcohol, fuel ethanol, glucose, antibiotics and brewing industries. It is used to saccharify liquified mash from various sources including corn, milo, barley, wheat, rice, potatoes and tapioca.

This product is available both in solid (powder) and liquid forms.

 Product Characteristics 

Effect of PH

For maximum activity, the optimal pH for Boli GA is in the range of 3.5 to 4.5.

Effect of Temperature

The optimal temperature range for Boli GA is *8°C～*5°C(**7°F～**9°F).Temperatures above *5°C (**9°F) can result in loss of activity.

Benefits

• Faster fermentation
• More output of ethanol
• Highly efficient in starch/dextrin degradation
• Greatly improved performance in pre-saccharification processes
• Less starch residues

Dosage Guidelines

Boli GAis generally added at a level of 0.**2～0.**7% w/w in ethanol processing (starch, dry solids basis, provided that the enzyme activity is **0,**0U/ml). The actual dosage depends on the raw materials, temperature, reaction time, and pH of the individual plant saccharification/fermentation process, and its desired result.