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abv GLucoamylase 400

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.

 

Maximizes the conversion of starch containing substrates to fermentable sugars.

Minimizes residual carbohydrates.

Provides a high degree of attenuation.

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

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.