(1) Glucoamylase, 100000U/g, Ethanol Grade
(2) Amylase: 20000U/g, Ethanol Grade
1. Glucoamylase (Ethanol Enzyme)
The glucoamylase enzyme is obtained from the controlled fermentation of the fungal organism, Aspergillus niger on a commercial scale, The glucoamylase preparation can be widely used for the industrial production of crystalline D-glucose, high fructose corn syrups, wine, ethanol, beer, and in other fermentation processes.
Specifications
(1) Model No. Gluzyme
(2) Enzyme activity ≥ 100,000 U/g
(3) Bulk density ≤ 1.25g/ml
(4) Character: Liquid form or solid form with slight fermentation odor
(5) Higher enzyme activity will be supplied based on the customer's requirements
(6) Working pH: 3.0-5.5 with 4.0-4.5 at best
(7) Working Temperature: 40-60 centigrade with 58-60centigrade at best
Unit definition
One unit of glucoamylase activity (U) is defined as the amount of 1g solid enzyme or 1ml liquid enzyme, which hydrolyze 1mg starch in one hour under the condition of 40 centigrade and PH 4.6
2. Thermostable Amylase (Ethanol Enzyme)
Alpha-amylases (high temperature resistance stability) is a high temperature stable bacterial amylase preparation derived from Bacillus licheniformis. It has good tolerance to high temperature and can be used in the manufacture of starch sugar (glucose, malt syrup, dextrins, oligosaccharides) and alcohol, brewery, glutamate, textile, dye & printing, paper making etc.
Specifications
(1) Model No. Alpzyme
(2) Enzyme activity: 20,000 U/g
(3) Character: Liquid form or solid form with slight fermentation odor
(4) Higher enzyme activity will be supplied based on the customer's requirements
(5) Working pH: 5.5-8.0 with pH of 6.0-6.5 at best
(6) Working Temperature: 95-97 centigrade with 100centigrade at the best
Unit definition
One unit of Alpha-amylases activity (U) is defined as the the amount of enzyme which needed to hydrolyze 1 mg of starch in one minute at PH 6.0 and temperature of 70 centigrade
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