二代妖精什么时候拍的

Food Additives Glucoamylase Enzyme
 
I. Brief Introduction:
 
Glucoamyalse is extracted from Aspergillus Niger by the deep fermentation methods. It is widely used in alcohol, wine, beer brewing, monosodium glutamate, starch sugar and antibiotics.
 
II. Definition of Activity:
 
One gram or milliliter of glucoamyalse powder or liquid at 40°C and pH 4.6 hydrolyze 1 mg solvable in one hour to produce 1ug glucose is called one enzyme activity unit and marked with u/g or u/ml.
 
III. Characteristics:
 
1. Effective Temperature: 40-70 °C     Optimum Temperature: 60-65°C
2. Effective pH: 3.0-5.5                        Optimum pH 4.2-4.6
 
IV. Specification:  
 
1. Enzyme Activity: 100,000 u/ml, 200,000 u/ml
2. Standard: GB 8276-2006 
 
V. Application:  
In production process of alcohol: add the enzyme at 60 °C in the rate of 120-200 u/g, keep for 30-60 minutes.
In production process of starch sugar: add the enzyme in the rate of 100-300 u/g at pH 4.2-4.5, keep at 60°C.
In production process of dry beer: add the enzyme before saccharification or fermentation, because it can improve the sugar degree of dry beer.
4. In brewing of liquor and manufacture of vinegar: substituting yeast with the enzyme can improve yield efficiency.
In manufacture process of gourmet powder, antibiotics, citric acid, and etc.: add the enzyme in the rate of 100-300U/g at pH 4.5 and 60°C.  
 
VI. Storage:  
 
Should be Stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances.