Glucoamylase (Diazyme 87)

Glucoamylase (Diazyme 87)

Glucoamylase (Diazyme 87) is a starch-converting enzyme that catalyzes the breakdown of starch and dextrins into glucose and other fermentable sugars. It works by cleaving α-1,4 and α-1,6 glycosidic bonds, enabling efficient conversion of liquefied starch into glucose-rich syrups.

The enzyme is particularly useful in processes where a high degree of starch saccharification is required. It helps improve conversion efficiency, reduce residual dextrins, and achieve consistent sugar profiles in finished products.

Glucoamylase is commonly used in starch processing, brewing, fermentation, glucose syrup production, and other carbohydrate-processing applications.

Key Applications:

• Glucose and high-glucose syrup production
• Starch hydrolysis and saccharification
• Brewing and fermentation
• Alcohol and bioethanol production
• Food and beverage processing
• Starch-based sweetener production

Key Benefits:

• Efficient conversion of starch and dextrins
• Produces glucose-rich fermentable sugars
• Supports high saccharification efficiency
• Helps reduce residual dextrins
• Improves consistency of starch-processing operations
• Suitable for a variety of industrial fermentation processes

Packaging:
Typically supplied in liquid enzyme containers, with packaging and pack sizes varying according to the manufacturer’s specifications.

Storage:
Store in a cool, dry area under the temperature conditions recommended by the manufacturer. Protect from direct sunlight, excessive heat, and contamination. Keep the container tightly closed when not in use. Avoid freezing unless specifically recommended by the supplier. Always refer to the manufacturer’s technical data sheet for the recommended storage temperature and shelf life.

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