Starch, a high polymeric carbohydrate is a mixture of two
polysaccharide, amylose and amylopectin. Glucoamylase, also known
as amyloglucosidase, is an enzyme obtained from the controlled
fermentation of the fungal organism, Aspergillus niger. The enzyme
is present in human saliva, where it begins the chemical process of
digestion. Foods that contain starch but little sugar, like
rice and potato, taste slightly sweet as they are chewed because
amylase in the saliva turns some of the starch into sugar. It is
highly efficient in breaking starch down into sugar. The enzyme is
widely used in brewery, in the manufacture of starch, starch sugar,
gourmet powder, antibiotics, etc. It is also used in the production
of glucose syrup, high fructose syrups and starch hydrolysis for
alcohol production and the liquor industries. Starchy
substrates like corn starch need to be acted upon by alpha-amylases
at consistent high temperature to produce shorter length dextrins.
The dextrins produced by a-amylase are acted upon by exo-splitting
glucoamylase which readily attack the terminal a*1,4 and a*1,6
glucosidic linkages from the non-reducing end of the released
dextrines to produce *-carbon b-D-glucose units.
The enzyme also possess the ability to hydrolyze
a*1,*-glucosidic linkages in isomaltose and dextrins.
Package: Liquid preparation is packaged in *5kg per
container
