alpha glucoamylase use in industry of Food Wine and Starch Sugar

    Glucoamylase preparations belong to the amylase family, produced via the fermentation and cultivation of Aspergillus niger to fully break down polysaccharides like starch and dextrin into glucose. These enzymes exhibit excellent stability under acidic conditions and find extensive application across multiple sectors of the food industry, including the production of glucose, high-fructose corn syrup, organic acids, and monosodium glutamate.

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.