Glucoamylase 糖化酶 - Enzyme / Food Grade

Glucoamylase 100,000 Activity Units Glucoamylase is an enzyme that catalyzes the hydrolysis of starch, dextrins, and related carbohydrates into glucose by cleaving α-1,4 and α-1,6 glycosidic bonds. It is commonly produced through microbial fermentation using fungal or bacterial strains. Glucoamylase appears as a powder or liquid, depending on the product grade. Usage and Applications Glucoamylase is used in food processing, brewing, distilling, fermentation, baking, and starch processing applications. It is incorporated into processes requiring the conversion of starch into glucose for subsequent fermentation or processing. It may also be used in industrial applications involving starch hydrolysis. Usage levels depend on enzyme activity, substrate type, pH, temperature, and process requirements. Storage Instructions Store in a cool, dry place away from direct sunlight and moisture. Keep the container tightly sealed to maintain enzyme stability. Recommended storage conditions are 4–25 °C. Avoid exposure to excessive heat and humidity, as these conditions may reduce enzyme activity.