Enzyme preparation-High Conversion Glucoamylase

1.

Features: 1) Derived from a selected strain of aspergillus niger, and is refined through submerging fermentation and downstream processing technology 2) Widety used in the fields of alcohol, brewing, MSG, glucose and antibiotic 3) Glucoamylase can improve quality, increase yields, lower cost and benefit to the technical progress of enterprises 4) Complies with the PR(' QB/T 18052-93 standard 5) Complies with food-grade enzyme standard recommended by the FAO/WHO JECFA and FCC 2.Specifications/physical and chemical properties: 1) Forms: liquid 2) Optimum operative temperature: 40 - 65~C 3) Optimum operation pH: 30 - 5 5 4) Enzymatic activity: 86,000 units/mi (analog novo 300L);1O0,000 units/mi (analog novo 400L); 130,000mi (analog novo 500L) 5) Shelf life: 3 months under 25~C; activity remain >90% 3.

Packing: Innoxious plastic drum (25 L) Intermediate Bulk Container (1000L)