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.
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.
Liquid with a SG of 1.0-1.2
Brown (color may vary from batch to batch)
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