Brewing Glucoamylase for Improvement of Wort Fermentability and Sugar Profile 
Catalog Number IE-1245
Physical Form Liquid
Color Brown
Dosage Parameters 0.4-1.0 L/Ton raw material
Source Microorganism
| Summary | The enzyme is responsible for the conversion of starch into glucose. In brewing the enzyme is used to increase wort fermentability from dextrin, adjust wort sugar profile and improve brewhouse yield. |
| Description |
The glucoamylase is produced by submerged fermentation of Aspergillus niger, followed by purification and formulation. This enzyme is crucial for converting starch into glucose. In brewing, glucoamylase enhances wort fermentability by breaking down dextrins and improving brewhouse yield. Glucoamylase works by hydrolyzing α-1,4-glycosidic bonds in starch from the non-reducing end, producing glucose. Additionally, it can slowly hydrolyze α-1,6-glycosidic bonds. At the branch points where α-1,6 bonds occur, the enzyme first cleaves these bonds before addressing the α-1,4 bonds. This sequential action allows glucoamylase to effectively release glucose units from the amylose chain, contributing to the efficient production of glucose. |
| Advantages |
Maximizes conversion of starch substrates to fermentable sugars Produces highly attenuated beer in a cost-effective manner Control wort sugar profile and consistent fermentation |
| Application | For wort fermentability and sugar profile improvement |
| Application Area | Brewing |
| Application Recommendation | The recommended dosage is 0.4-1.0 L of the enzyme preparation per ton of total raw materials, added at mashing-in. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Dosage Parameters | 0.4-1.0 L/Ton raw material |
| Optimum Temp | 55°C-62°C |
| Effective Temp | 30°C-65°C |
| Optimal pH | 4.0-5.0 |
| Effective pH | 3.5-6.0 |
| Source | Microorganism |
| Physical Form | Liquid |
| Color | Brown |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus niger |
| Package | 25 kg/Jerry can, 1,125 kg/barrel |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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