Brewing Glucoamylase for Improvement of Wort Fermentability and Sugar Profile
The glucoamylase is produced by submerged fermentation of Aspergillus niger, followed by purification and formulation. This enzyme is crucial for converting starch into glucose. In brewing, glucoamylase enhances wort fermentability by breaking down dextrins and improving brewhouse yield.
Glucoamylase works by hydrolyzing α-1,4-glycosidic bonds in starch from the non-reducing end, producing glucose. Additionally, it can slowly hydrolyze α-1,6-glycosidic bonds. At the branch points where α-1,6 bonds occur, the enzyme first cleaves these bonds before addressing the α-1,4 bonds. This sequential action allows glucoamylase to effectively release glucose units from the amylose chain, contributing to the efficient production of glucose.
Glucoamylase works by hydrolyzing α-1,4-glycosidic bonds in starch from the non-reducing end, producing glucose. Additionally, it can slowly hydrolyze α-1,6-glycosidic bonds. At the branch points where α-1,6 bonds occur, the enzyme first cleaves these bonds before addressing the α-1,4 bonds. This sequential action allows glucoamylase to effectively release glucose units from the amylose chain, contributing to the efficient production of glucose.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1245 |
| Pricing | 25 kg/Jerry can, 1,125 kg/barrel, Inquire |