Glucoamylase (Amyloglucosidase)
Enzyme Preparations
9032-08-0
$2.16 ~ $3.24
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Glucoamylase (Amyloglucosidase)?
Glucoamylase, also known as amyloglucosidase, is an enzyme that hydrolyzes starch into glucose, and is primarily used in the brewing, distilling, and high-fructose corn syrup industries to achieve complete saccharification.
How is Glucoamylase (Amyloglucosidase) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Development | Cultivate a high-yielding, non-GMO microbial strain, typically Aspergillus niger, in a sterile laboratory environment to create a pure seed culture. | Strain Purity Check: Ensure the culture is free from any contaminants. The final seed culture must have optimal cell density and viability for inoculating the main fermenter. |
| 2 | Medium Preparation | Prepare a liquid nutrient medium primarily composed of a carbon source (e.g., corn starch), a nitrogen source, and essential minerals. Sterilize the medium to eliminate all competing microorganisms. | Sterilization Validation: Monitor time, temperature, and pressure (e.g., 121°C for 20-30 min) to ensure complete sterility. The final medium composition must be precise for optimal enzyme expression. |
| 3 | Submerged Fermentation | Inoculate the sterile medium in a large-scale, sealed bioreactor with the seed culture. Allow the microorganisms to grow and secrete glucoamylase over several days. | Critical Process Parameters: Continuously monitor and control pH (typically 4.0-5.5), temperature (30-35°C), aeration, and agitation. Enzyme activity is regularly sampled to determine the peak production point for harvesting. |
| 4 | Harvesting & Primary Separation | Terminate the fermentation process. Separate the microbial cells (biomass) and other solid materials from the liquid culture broth which contains the secreted enzyme. | Separation Efficiency: Use techniques like centrifugation or rotary vacuum filtration to obtain a clear, cell-free enzyme solution (supernatant) with minimal product loss. |
| 5 | Purification & Concentration | Process the cell-free broth through a series of membrane filters to remove impurities and concentrate the glucoamylase enzyme. | Ultrafiltration (UF): Key step to concentrate the enzyme and remove low molecular weight compounds. Monitor permeate flow and pressure to prevent membrane fouling and enzyme denaturation. |
| 6 | Standardization & Formulation | Analyze the enzyme activity of the concentrated liquid. Add food-grade stabilizers (e.g., glycerol, sorbitol) and dilute with purified water to achieve a precise, standardized activity level. | Activity Assay: The enzyme's activity (e.g., measured in AGU/g) must be accurately determined. The final formulation must be homogeneous and stable. |
| 7 | Final Filtration & Quality Control | Pass the standardized enzyme solution through a final germ filter to ensure microbial safety. A representative sample is taken for comprehensive quality analysis. | Food Safety CCP: Test for total viable count, coliforms, E. coli, Salmonella, and heavy metals. Verify that enzyme activity, pH, and specific gravity meet final product specifications. |
| 8 | Packaging & Storage | Fill the quality-approved, final glucoamylase product into clean, sanitized, and sealed food-grade containers. Label with all required information. | Product Integrity: Ensure packaging is airtight to prevent contamination. Store in a cool, dry environment away from direct sunlight to preserve enzyme activity throughout its shelf life. |
Technical Specifications
| CAS Number | 9032-08-0 |
| Solubility | Soluble in water |
| Storage Conditions | Cool (2–8°C liquid), dry sealed storage for powder |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Starch saccharification to glucose in syrup production
brewing
ethanol fermentation
baking
Mechanism of action:
| Parameter | Glucoamylase (Amyloglucosidase) |
|---|---|
| Functional Category | Enzyme; Saccharification Agent; Processing Aid |
| Key Ingredients | Glucoamylase enzyme (exo-1,4-alpha-D-glucosidase) typically derived from fermentation of Aspergillus niger or Rhizopus oryzae. |
| Mechanism of Action | Catalyzes the hydrolysis of both terminal α-1,4 and α-1,6 glucosidic linkages from the non-reducing ends of starch, dextrins, and oligosaccharides. This exo-acting enzyme sequentially cleaves off individual glucose units, enabling complete conversion of starch molecules into dextrose. |
| Application Effect in Product | Maximizes the conversion of starch to fermentable glucose in brewing and distilling, increasing alcohol yield. Produces glucose in baking to enhance yeast activity, crust browning (Maillard reaction), and sweetness. Essential for producing high-dextrose equivalent (DE) glucose syrups and high-fructose corn syrup. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Glucoamylase (Amyloglucosidase) | Exo-amylase Enzyme | Hydrolyzes α-1,4 and α-1,6 glycosidic bonds from the non-reducing ends of starch, producing glucose. | Achieves near-complete conversion of starch to glucose; breaks down branch points that stop other enzymes. | Slower on large raw starch molecules; can be subject to product inhibition by high glucose concentrations. | High-glucose syrup production, bioethanol fuel, brewing for high attenuation (dry beers), baking. | When maximum conversion of starch into fermentable glucose is the primary goal. |
| Alpha-amylase | Endo-amylase Enzyme | Randomly cleaves internal α-1,4 glycosidic bonds in the starch chain. | Extremely fast at reducing the viscosity of starch solutions (liquefaction). | Cannot hydrolyze starch completely to glucose; does not break α-1,6 branch points, leaving limit dextrins. | Initial liquefaction of starch, detergents, brewing (mashing), baking for dough conditioning. | For rapid viscosity reduction of starch or to produce a mixture of dextrins. |
| Beta-amylase | Exo-amylase Enzyme | Cleaves α-1,4 bonds from the non-reducing end to produce maltose (a disaccharide). | Produces a high yield of maltose, which has different properties than glucose. | Action is blocked by α-1,6 branch points, leaving a significant portion of the starch unhydrolyzed. | Production of high-maltose syrups for the food industry, traditional brewing for malt flavor profiles. | When the desired end-product is specifically maltose, not glucose. |
| Pullulanase | Debranching Enzyme | Specifically hydrolyzes α-1,6 glycosidic bonds, which are the branch points in amylopectin. | Increases overall starch conversion yield by removing branch points that block other amylases. | Ineffective on its own for general starch hydrolysis; only attacks branch points. | Used as a supplementary enzyme with glucoamylase or beta-amylase to improve saccharification efficiency. | To maximize the yield of glucose or maltose from branched starches. |
| Invertase | Glycoside Hydrolase Enzyme | Hydrolyzes sucrose (table sugar) into glucose and fructose. | Highly specific for sucrose; creates invert syrup, which is sweeter and less prone to crystallization. | Completely inactive on starch or any other polysaccharide. | Confectionery (liquid centers), production of artificial honey and invert sugar syrup. | When processing sucrose, not starch. It is not a starch-hydrolyzing enzyme. |
Technical Documents
Available Documentation
Spec sheet, MSDS, CoA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications