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HGA-101P contains glucoamylase and starch debranching enzyme-pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reduction end of starches to release glucose. Pullulanase can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose. Thus it has higher conversion rate from starch to sugar.HGA-101Pis mainly used for the production of starch sugar.
Glucoamylase activity: |
100,000U/ml (minimum) |
Pullulanase activity: |
800BU/ml (minimum) |
Appearance: |
Light to dark brown liquid |
Product pH: |
3.0 to 5.0 |
Specific gravity: |
1.10 to 1.20g/ml |
The effective pH range for HGA-101P is 3.0 to 5.5. For maximum activity, the optimal pH range for HGA-101Pis 4.0 to 4.5, optimal pH is 4.2. See Figure 1.
Effective temperature range for HGA-101P is 30 to 65ºC, normal temperature range is 55 to 65ºC, optimal temperature is 60°C. It will be inactivated above 65ºC. Normally, this enzyme will be completely inactivated if the saccharified liquid is boiled for 5 minutes at 80ºC. See Figure 2.
1. Greater conversion rate from starch to glucose.
2. Maximize utilization of raw materials.
3. Can be used in the production of glucose with DX>96.5%.
4. Possibilities to use higher concentration substrate.
5. Stable activity ensures stable dosage rate, no need to adjust dosage for each batch.
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.
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HGA-101P contains glucoamylase and starch debranching enzyme-pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reduction end of starches to release glucose. Pullulanase can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose. Thus it has higher conversion rate from starch to sugar.HGA-101Pis mainly used for the production of starch sugar.
Glucoamylase activity: |
100,000U/ml (minimum) |
Pullulanase activity: |
800BU/ml (minimum) |
Appearance: |
Light to dark brown liquid |
Product pH: |
3.0 to 5.0 |
Specific gravity: |
1.10 to 1.20g/ml |
The effective pH range for HGA-101P is 3.0 to 5.5. For maximum activity, the optimal pH range for HGA-101Pis 4.0 to 4.5, optimal pH is 4.2. See Figure 1.
Effective temperature range for HGA-101P is 30 to 65ºC, normal temperature range is 55 to 65ºC, optimal temperature is 60°C. It will be inactivated above 65ºC. Normally, this enzyme will be completely inactivated if the saccharified liquid is boiled for 5 minutes at 80ºC. See Figure 2.
1. Greater conversion rate from starch to glucose.
2. Maximize utilization of raw materials.
3. Can be used in the production of glucose with DX>96.5%.
4. Possibilities to use higher concentration substrate.
5. Stable activity ensures stable dosage rate, no need to adjust dosage for each batch.
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.
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