Enzyme preparation-Refined 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) Widely used in he fie ds of a coho brewing, MSC~ glucose and antibiotic 3) Glucoamylase can improve quality, increase yields, lower cost and benefit to the technical progress of enterprises 4) Complies with the PRC QB/T 18052-93 standard 5) Complies with food-grade enzyme standard recommended by the FAO/WHO JECFA and FCC 6) Total bacterial count is less than 1,000ldml after fostering 72 hours, mould count is less than 100 u/mi, and glucuronidase no more than 900p/mi 2.Specifications/physical and chemical properties: 1) Forms:liquid 2) Optimum operative temperature: 40 - 65~C 3) Optimum operation pH: 30 - 55 4) Enzym~ivity'ctl6 000 unii mi (analo novo 300L);100,000 units/mi(analog novo 400L izy ,)(~gtlc.~[vl t?_ .~~ g 5) Shelf life: 3 months under 37~C; activity remain _>90% 6) No deposition appears after high-speed centrifugal operation (10.000 rpm) for I0 minutes 7) The total amount of bacterial is less than 1.000 u/mi after fostering 72 hours 8) Mould count is less than 100 u/mi 9) Transgfucosidase no more than 900 u/mi 3.Packing: Innoxious plastic drum (25L) Intermediate Bulk Container (1000L)