OGO Glucoamylase - Monosodium glutamate (MSG)

OGO Glucoamylase—— Monosodium glutamate (MSG) OGO Glucose amylses without glucosyltransferase activity are used in the MSG production, which can get a higher yield of glucose and reduce the formation of isomaltose content during the saccharification processBrief introduction : The Glucoamylase from Aspergillus niger is produced by submerged fermentation. Characteristics: 1. Temperature : The temperature range is 40 - 65°C, the optimum temperature range is 58 - 60°C ; 2. pH : Effective pH range is 3.0 - 5.5, the optimum pH range is 4.0 - 4.5. Application Method : Widely used in alcohol, liquor, beer, brewing, Monosodium glutamate (MSG), starch sugar, antibiotics etc. industries. In the MSG industries : after liquefaction of starch and then cooled to 60°C, adjusting pH about 4.5 , adding glucoamylase(100-300 U/g raw materials). Expiration date : The liquid enzyme for 6 months under the recommended storage conditions.