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Glucoamylase for beer (low-calorie type)
Cat No.
BER-1518
Description
Glucoamylase (Low-Calorie Type) Product consists of two components: glucoamylase and pullulanase, with glucoamylase as the primary enzyme. It is a highly efficient biological enzyme preparation produced through liquid deep fermentation and refinement. It can be used in the saccharification or fermentation stages of beer brewing to improve fermentation efficiency and yield during saccharification.
Enzyme Functions:
Glucoamylase: Acts on starch as a substrate, hydrolyzing α-1,4 glycosidic bonds sequentially from the non-reducing end to produce glucose.
Pullulanase: Hydrolyzes α-1,6 glycosidic bonds in liquefied starch, producing linear dextrins containing α-1,4-D glycosidic bonds.
Enzyme Functions:
Glucoamylase: Acts on starch as a substrate, hydrolyzing α-1,4 glycosidic bonds sequentially from the non-reducing end to produce glucose.
Pullulanase: Hydrolyzes α-1,6 glycosidic bonds in liquefied starch, producing linear dextrins containing α-1,4-D glycosidic bonds.
Applications
Enhances the degree of fermentation.
Improves and increases yield during the saccharification and fermentation stages.
Usage Instructions:
For saccharification: Recommended dosage is 0.04-0.1% of malt dry weight (adjust based on malt quality).
For fermentation: Recommended dosage is 20-50 ml per ton of cold wort.
Improves and increases yield during the saccharification and fermentation stages.
Usage Instructions:
For saccharification: Recommended dosage is 0.04-0.1% of malt dry weight (adjust based on malt quality).
For fermentation: Recommended dosage is 20-50 ml per ton of cold wort.
Appearance
Brown liquid
Package
1kg/ bottle; 25kg/drum
Optimum pH
3.8-5.0
Optimum temperature
58°C-62°C
Storage
This product has a shelf life of 12 months if stored in a cool and dry environment.
Synonyms
Glucoamylase; beer; Low-Calorie
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