Glucoamylase/Diastase (Aspergillus niger)

Glucoamylase, also known as glucan 1,4-α-glucosidase, is obtained from Aspergillus niger by the processes of fermentation, isolation, extraction, and lyophilization. 1 unit of saccharase is equal to the amount of enzyme that would be required to hydrolyze soluble starch to obtain 1 mg of glucose in 1 h at 40 °C, pH 4.6.

It can be used in the processing of alcohol, white wine, beer, organic acid, edible vinegar, starch, etc., to promote the raw materials for saccharification.

Grade	Food grade
EINECS	232-877-2
Enzyme Activity	150,000 U/G (can be customized)
Purity	＞90%
Form	Powder
Color	Light yellow
Odor	With slight fermentation smell, without peculiar smell
Particle Size	≥ 80% (40 target passing rate)
Moisture	≤ 8.0%
Loss On Drying	≤ 5.0% in vacuum at 60 °C 4 h
Loss On Ignition	≤ 5.0%
PH	Stable 3.5-6.0, optimum 4.0-4.8
Activity Temperature	30 °C-65 °C, optimum 58 °C-64 °C
Lead (Pb)	≤ 5.0 mg/kg
Arsenic (As)	≤ 3.0 mg/kg
Total Plate Count	≤ 50,000 cfu/g
Coliforms	≤ 30 cfu/g
Escherichia Coli	< 10 cfu/g
Salmonellae	Absent
Staphylococcus Aureus	Absent
Pseudomonas Aeruginosa	Absent
TAMC	Absent
TYMC	Absent
Packaging Material	Aluminum Foil/Paper
Transport Package	Carton/Drum/Bag
Shipment	Air, Express, Sea
Production Capacity	3000 ton/Year
Customization	Available
Storage Method	Store it in a cool, dry and ventilated place. Damp and insolation should be avoided.
Shelf Life	> 12 Months