Glucoamylase PUREMEI GDS-Boli Bioproducts

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We are a technical leading enzyme manufacturer in China with an established reputation as a reliable supplier of quality enzyme products to our customers at home and abroad.

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Edna Yang

Tel: +86-510-8525-9383
Cell: +86-151-5221-3005
Email: edna.yang@bolibio.com

Jiangsu Boli Bioproducts Co.,Ltd.

Add: 93 Yangzhou Road, Jiangyan Economic Development Zone, Jiangsu 225500, China

Jiangsu Boyang Bioproducts Co., Ltd.

Add: 30 Tongwang Road, Nantong Economic Development Zone, Jiangsu 226010, China

Glucoamylase PUREMEI GDS

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Product Description

Description

PUREMEI GDS is a food-grade glucoamylase produced from classical strains of Aspergillus niger through submerged fermentation, extraction and refining processes. PUREMEI GDS has a high conversion rate from starchy substrates into fermentable sugars. It can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starches one after another. It can also slowly hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleave the α-1, 3 bonds to release glucose.

PUREMEI GDS is a powder enzyme specially designed for saccharification in baking.

Product Characteristics

Declared Enzyme:	Glucoamylase
Systematic Name:	EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase
Appearance:	Pale brown powder
Activity:	300,000 U/g (minimum)
Moisture:	8% (Maximum)

*Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.

Effect of pH

The optimal pH for PUREMEI GDS is 3.5 to 4.5. See Figure 1.

Effect of Temperature

PUREMEI GDS can work at temperatures from 30 to 65°C. Its optimal temperature range is 55 to 60°C. See Figure 2.

Application and Benefits

Use of PUREMEI GDS gives the following benefits for baking:

Non-genetic modified strains to ensure safety
Increases glucose content in flours, offers sufficient nutrients for yeast fermentation
Enhances dough fermentation ability to produce biogas, magnify loaf volume
Increases content of glucose in flours, which is conducive to Maillard reaction, thus improves the skin color and flavors of breads

Can be used in frozen dough and enable yeasts to work fast in frozen dough

Packaging, Storage & Shelf-Life

Standard packaging is 20kg cardboard drums lined with food-grade plastic bags or 20kg kraft paper bags. Customized packaging is available upon request.
Typical shelf-life is 24 months at 0∼25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be extended if it is stored properly at 0∼10°C.
Keep at clean, cool and dry storage room. Prolonged storage and/or adverse conditions such as humidity and 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 Material Safety Data Sheet.

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