Glucoamylase

1.Application of glucoamylase for sugar/starch:

The primary commercial demand of glucoamylase for starch/sugar is to catalyze starch saccharification reaction to yield glucose for use in food and fermentation industries. Glucose production from starch, along with glucoamylase requires the synergistic action of a series of amylase. In the first step, dry solid starch slurry is gelatinized and subsequently liquefied at by high-temperature alpha-amylase to short-chain dextrins. These dextrins in the next step are saccharified by glucoamylase for starch/sugar to release glucose. The glucoamylase being optimally active at around pH 4.0–5.0, the saccharification is primarily carried out under acidic conditions at 60-65°C for 40 to 48 hours to achieve a final yield of approximately 96-97 {824dd0b0a187a2257a05dae7361937959a4a13c4342f1dda70ce6e72fd831949} glucose.

2.Application of glucoamylase for grain:

Starch offers a high-yielding ethanol production resource, and several starchy substrates such as corn, grain, potato, rice have been used for ethanol production. While the most efficient and the traditionally used fermenter of glucose to ethanol lacks the amylolytic activity to utilize starch directly. The conventional ethanol production has been a two-step process that requires the initial degradation of starch to fermentable sugars, at least to maltotriose, the longest glucose polymer that can be metabolized by using yeast cell. The ever increasing demand for the production of alcohol as a fuel additive has boosted the use of amylolytic yeasts indirect utilization of the starch-rich crops like grain, wheat and corn and industrial wastes to formulate more economical and simplified the single-step process for ethanol production. This whole ethanol production using crops by used glucoamylase for grain.

Application of glucoamylase Powder:

Glucoamylase also finds use in bread, brewery, textile industries and pharmaceutical industries.

In the bread industry, glucoamylase assists in saccharification of starch to glucose that could be easily fermented by the yeast, and thus, improve the bread crust colour and enhancing recovery of bread.

Glucoamylases are used in the production of beer. The use of glucoamylase leads to higher glucose production, which could be utterly fermented to alcohol.

Glucoamylase for use in de-sizing of cotton cloth.

Another vital application of glucoamylase is as a digestive purpose.