Amyloglucosidase Enzyme for Efficient Degradation of Dextrins - SAC-PR

Amyloglucosidase Enzyme (SAC-PR)

SAC-PR is an extracellular, amyloglucosidase enzyme derived from a selected strain of fungal origin. This enzyme is an exo -enzyme that hydrolyzes linear 1, 4 alpha D-glucan linkages and branched 1, 6 alpha D-glucan linkages from the non-reducing ends of liquefied starch and releases glucose units. SAC-PR is essentially free of transglucosidase and converts liquefied starch to glucose.

SPECIFICATIONS FOR AMYLOGLUCOSIDASE ENZYME

SAC-PR is an amber liquid with a Specific Gravity of 1.14 and is completely miscible with water. SAC-PR complies with FAO/WHO, GRAS, and FCC III recommended specifications for Food Grade enzymes.

AMYLOGLUCOSIDASE ENZYME RECOMMENDED CONDITIONS

pH: 4.0-5.0
Temperature: 60-65C
Dosage:0.4-0.6 kg/ton of dry starch

TYPICAL CHARACTERISTICS

Appearance: Brown liquid | pH: 3.8-4.5 | Specific Gravity:1.14

APPLICATIONS FOR AMYLOGLUCOSIDASE ENZYME

SAC-PR is used in the alcohol industry either in the saccharification tanks or in the fermentors when using a Simultaneous Saccharification and Fermentation process (SSF). This enzyme hydrolyzes the dextrin to fermentable sugars which are then converted to ethanol by the yeast. SAC-PR is used in the starch/sweetener industry in saccharification tanks. This enzyme hydrolyzes the dextrin to glucose.