Glucoamylase ETHMEI GWP is a glucoamylase and pullulanase blended enzyme. It contains glucoamylase, which is produced from controlled fermentation of selected strains of Aspergillus niger, and starch debranching enzyme Pullulanase, which is produced from strains of Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reducing end of starches to release glucose; whilst Pullulanase can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose. The synergistic action of glucoamylase and pullulanase enables complete starch hydrolysis , thus enables ETHMEI GWP a higher conversion rate from starch to glucose. ETHMEI GWP has been especially designed for the production of ethanol.
Declared Enzyme: Glucoamylase
Systematic Name: EC 188.8.131.52, 1,4-alpha-D-glucan glucohydrolase
Activity: Glucoamylase 350,000 U/ml (minimum)
Pullulanase 100 BU/ml (minimum)
Appearance: Sepia brown liquid
Product pH: 3.0 to 5.0
Specific gravity: 1.13 to 1.20 g/ml
Effect of pH
ETHMEI GWP works at pH from 3.0 to 5.5 with its optimal pH from 3.5 to 4.5. See Figure 1.
Effect of Temperature
ETHMEI GWP can work at temperatures from 30 to 65°C (86 to 149℉) with its optimal temperature from 58 to 62°C (136.40 to 143.60℉). See Figure 2.
ETHMEI GWP is capable to saccharify liquified mash from various starch materials including corn, milo, barley, wheat, rice, potatoes and tapioca. The resultant glucose product is fermented by yeast or another appropriate microorganism to yield ethanol.
Use of ETHMEI GWP gives the following benefits for ethanol production:
Complete starch hydrolysis
Improved fermentation efficacy
Increased ethanol yields
Efficient starch/dextrin degradation
Lower residual “higher sugar” levels
Less residual starch in distiller’s grains
Improved performance in pre-saccharification processes
For ground-grain processing plants using simultaneous saccharification fermentation (SSF), ETHMEI GWP may be added directly to the fermenter. For ground-grain dry mill plants and for wet mill plants using a separate pre-saccharification step prior to fermentation, ETHMEI GWP may be added to the cooling mash or liquefied starch when the temperature reaches 58 to 62°C (136.40 to 143.60℉). Temperatures above 65°C (149℉) can result in loss of activity.
ETHMEI GWP is generally added at a level of 0.37 to 0.43kg/TDS. The actual enzyme requirement is dependent on the raw materials, temperature, reaction time, and pH of the individual plant saccharification/fermentation process, and its desired result.
ETHMEI GWP is packaged in 25kg, 30kg nonhazardous plastic drums or 1125kg IBC totes. Customized packaging is available upon request.
Storage & Shelf-life
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided it is stored below 25°C (77℉) in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if it is stored properly at 0∼10°C (32∼50℉). Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
Safe Handling of Enzymes
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.