glucoamylase use in industry of Food and starch sugar Enzyme preparation sample testing

    Glucoamylase formulations are a specialized class of amylase enzymes, manufactured through the fermentation and culture of Aspergillus niger strains. This enzymatic preparation enables the complete hydrolysis of starch, dextrin and other polysaccharide substrates into monosaccharide glucose. Boasting superior stability in acidic environments, it is widely utilized across diverse segments of the food manufacturing industry.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.