abv GLucoamylase 400 (GAG 511)

abv Glucoamylase 400 is a food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus niger. It is an exoglucosidase capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch, liberating single glucose units.

BENEFITS
Maximizes the conversion of starch containing substrates to fermentable sugars.

Minimizes residual carbohydrates.

Provides a high degree of attenuation.

 

DOSE RATE AND APPLICATION
A typical dosage of:
0.5 – 1 kg/t of grist added in the brew house. 3 – 5 g/hl wort added during fermentation.

abv Glucoamylase 400 can be used to produce low calorie beers. In this application it can be added  directly to the mash vessel at the mashing-in stage. Alternatively, it can be added to cooled worts after yeast pitching.

abv Glucoamylase 400 can also be used in the starch industy in the production of maltodextrins, glucose, and high fructose syrups.

 

PHYSICAL FORM
Liquid with a SG of 1.0-1.2

COLOR
Brown (color may vary from batch to batch)

ACTIVITY
400 AMGP/g

One AMG unit is defined as the amount of enzyme which hydrolyses one µmol of p-nitrophenyl  α-glucopyranoside per minute at 37C and pH 4.4

TOTAL VIABLE COUNT                          < 50000/g

SALMONELLA SP                                      absent in 25g

COLIFORMS                                                < 30/g

ANAEROBIC SULPHATE  REDUCERS      < 30/g

STAPHYLOCOCCUS AUREUS                 absent in 1g

ANTIBACTERIAL ACTIVITY                 negative by test

MYCOTOXINS                                          negative by test