• NON GMO Glucoamylase Enzyme For Saccharification For Soy Sauce And Vinegar
  • NON GMO Glucoamylase Enzyme For Saccharification For Soy Sauce And Vinegar
NON GMO Glucoamylase Enzyme For Saccharification For Soy Sauce And Vinegar

NON GMO Glucoamylase Enzyme For Saccharification For Soy Sauce And Vinegar

Product Details:

Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Glucoamylase FERZYME PG

Payment & Shipping Terms:

Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg, 30kg plastic drums or 1125kg IBC totes
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
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Detail Information

Grade: Food Grade NON-GMO: Produced From NON-GMO Strain Aspergillus Niger
Enzyme: Glucoamylase Systematic Name: EC 3.2.1.3, 1,4-alpha-D-Glucan Glucanohydrolase
Glucoamylase Activity: 130,000U/ Ml (minimum) Apperarance: Light To Dark Brown Liquid
Country Of Origin: China
High Light:

NON GMO Glucoamylase Enzyme

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Glucoamylase Enzyme For Saccharification

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Soy Sauce Glucoamylase Enzyme

Product Description

 

Liquid Glucoamylase Enzyme For Saccharification

for Soy Sauce and Vinegar from China

DESCRIPTION

NON-GMO Glucoamylase Enzyme For Saccharification For Food Alcohol Brewing, Soy Sauce And Vinegar
FERZYME PG is a food-grade glucoamylase produced from non-genetically modified strains of Aspergillus niger through submerged fermentation, extraction and refining processes. It can the release of glucose from the non-reducing ends of soluble dextrins by hydrolyzing α-1,4 glucoside linkages and slowly hydrolyzing α-1,6 glucoside linkages.
With its robust glucoamylase activity, FERZYME PG is specially designed for the saccharification in brewing industry such as production of potable alcohol and highly attenuated low carbohydrate beers and improved attenuation.

 

PRODUCT CHARACTERISTICS

NON GMO Glucoamylase Enzyme For Saccharification For Soy Sauce And Vinegar 0

EFFECT OF PH

FERZYME PG can work at pH from 3.5 to 4.5, with its optimal pH from 4.0 to 4.2


EFFECT OF TEMPERATURE
FERZYME PG can work at temperatures from 30 to 65°C (86 to 149°F). For maximum activity, its
optimum temperature is 58 to 60°C (137 to 140°F).


APPLICATION & BENEFITS
Use of FERZYME PG greatly benefits the brewing processing in food 
Alcohol, Beer, Rice Wine, Soy Sauce, Vinegar production.
The benefits of glucoamylase ERZYME PG:

1. Great conversion rate from liquefied starch to glucose
2. Considerably improves raw material utilization
3. Faster fermentation efficacy
4. Lower processing cost

 

DOSAGE GUIDELINES

The exact dosage rate depends on the actual processing conditions such as raw materials, temperature, reaction time, pH and the desired results of the individual plant.

To optimize the dosage, it is recommended to conduct a number of trials prior to routine use of this product.

Sample for testing is available.

 

STORAGE & SHELF-LIFE
This enzyme has been formulated for optimal stability. Typical shelf-life is six months if it is stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0∼10°C (32 to 50°F). Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.

 

SAFE HANDLING OF ENZYMES
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet

 

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