Glucoamylase CAS 9032-08-0

Glucoamylase, Promotion Season Now in Store and Free Sample for Testing with Factory Price

Chemical Name: Glucoamylase
CAS No.: 9032-08-0
Molecular Fomula: Cd+2
Molecular weight: 112.411
Appearance: White Solution
Sample: Available

Glucoamylase CAS 9032-08-0

Description of Glucoamylase

Glucoamylase is used in the fermentation of various antibiotics, organic acids, amino acids and vitamins using glucose as fermentation medium; the product is also used in large quantities to produce various sizes of glucose. In short, it is applicable in all industries where enzymatic hydrolysis of starch and dextrin is necessary.

Basic Info of Glucoamylase

Chemical Name

Glucan 1,4-alpha-glucosidase

Synonyms

Amyloglucosidase;Distillase;Optidex;EC 232-877-2;Acid amyloglucosidase;Glucamylase;EINECS 232-877-2;Amylase, gluco-;gamma-Amylase;Diazyme;Agidex;Glucoamylase;EC 3.2.1.3;Glucan 1,4-alpha-glucosidase;Gluczyme;

CAS No.

9032-08-0

Molecular Formula

 

Molecular Weight

0.00000

PSA

0.00000

LogP

0.00000

Numbering system

UNII

A370TYK9KO

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What is Glucoamylase?

     With the progress of science and technology and the development of society, chemical products have invariably permeated our daily lives, in medicine, food, cosmetics, electronics, industry, and other areas, becoming an essential part of our lives. One such product is Glucoamylase which has developed particularly rapidly in recent years. Do you know about Glucoamylase?

The official answer: Glycosylase is also known as glucoamylase, a customary name for alpha-1,4-glucose hydrolase (alpha-1,4-Glucan glucohydrolace). It is mostly used in the alcohol, starch sugar, monosodium glutamate, antimicrobial, citric acid and beer industries as well as in white and yellow wine. Glucohydrolase is extracted from Aspergillusniger by deep fermentation.

What’s the application of Glucoamylase?

In biochemical studies, it can rapidly liquefy starch to produce low molecular dextrin. It can catalyse the hydrolysis of starch to produce beer, yellow wine, sauces, monosodium glutamate and antibiotics, and can also be used for the production of glucose, caramel and dextrin.

Conclusion

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