Glucoamylase

Glucoamylase (CAS 9032-08-0), also called glucose amylase, is an exo-acting enzyme that cleaves glucose units from the non-reducing ends of starch and dextrins.

Where is Glucoamylase used?

• Food processing and fermentation: primary enzyme
• Fuel ethanol and potable alcohol: dosed into saccharification vessels to generate high-glucose wort for yeast fermentation
• Glucose syrup and high-dextrose corn syrup: achieves DE values above 95 for confectionery, baking and beverage sweeteners
• Low-calorie and light beer: hydrolyzes residual dextrins, reducing final carbohydrate content
• Pharmaceutical starch hydrolysates: supports production of defined glucose polymers used as excipients and parenteral nutrition substrates
• It converts liquefied starch into fermentable glucose syrups.

Good to know: Food-grade material is produced under GMP and compliant with FCC specifications. Activity levels and temperature or pH optima vary by strain source; datasheets should be reviewed against process conditions before procurement.