Glucoamylase

Glucoamylase (CAS 9032-08-0), also referred to as glucose amylase, is an exo-acting enzyme that cleaves glucose units from the non-reducing ends of starch and dextrins. It is the primary enzyme used across food processing and fermentation industries.

This enzyme is essential to convert liquefied starch into fermentable glucose syrups. In fuel ethanol and potable alcohol production, it is dosed into saccharification vessels to generate the high-glucose wort required for efficient yeast fermentation.

Glucose syrup and high-dextrose corn syrup manufacturers rely on it to achieve DE values above 95. This allows them to meet specifications for confectionery, baking, and beverage sweetener markets globally.

Brewers apply it in low-calorie and light beer production to hydrolyze residual dextrins, reducing final carbohydrate content. In pharmaceutical starch hydrolysate manufacturing, it supports production of defined glucose polymers.

These polymers are used as excipients and parenteral nutrition substrates. The product is supplied as a liquid enzyme concentrate, typically standardized by activity units such as GAU or AGU per mL.

Dry granulated forms are available for applications requiring extended shelf life or easier handling. Food-grade and industrial-grade designations are standard, with food-grade material produced under GMP and compliant with FCC specifications.

Activity levels and temperature or pH optima vary by strain source. Technical datasheets should be reviewed against process conditions before procurement to ensure the enzyme meets specific industrial requirements.