The main function of glycosylase is to hydrolyze ɑ-1, 4-glycosidic bond successively from the non-reducing ends of starch, dextrin, glycogen and other carbon chains, and cut off glucose units one by one. For amylopectin, when encountering branches, it can also hydrolyze ɑ-1, 6-glycosidic bond, thus hydrolyzing all amylopectin into glucose.
Soluble in water, aqueous solution is transparent and clear liquid, almost insoluble in ethanol, chloroform and ether.
Main ingredients: saccharifying enzyme, glucose
Product specification: 100,000-700,000 U/g
Product properties: light brown powder
Storage: dry at room temperature and avoid light
Shelf life: 12 months
1. Sugar production
Glycosylase can be applied to the processing of starch sugar; it can quickly decompose the ɑ-1, 4-glycosidic bond of starch, and also has active effect on ɑ-1, 6 and ɑ-1, 3-glycosidic bond, and is often used in the production of glucose, caramel, fructose and other sugars.
2. Brewing industry
Wine brewing usually uses starch as raw material and koji as saccharifying agent. High production cost and low liquor yield are common problems. Using saccharifying enzyme to replace part of koji can improve the rate of wine production and reduce production cost, which has been used by many wine processing enterprises.
3. Fermentation industry
Saccharifying enzyme can be used for fermentation of antibiotics, organic acids, amino acids and vitamins with glucose as fermentation medium. In short, where starch, dextrin necessary enzymatic hydrolysis of the industry, can be used.