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.
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
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.