SUKAGluAm Glucoamylase for Various Industries

Starch, a high polymeric carbohydrate is a mixture of two polysaccharide, amylose and amylopectin. Glucoamylase, also known as amyloglucosidase, is an enzyme obtained from the controlled fermentation of the fungal organism, Aspergillus niger. The enzyme is present in human saliva, where it begins the chemical process of digestion. Foods that contain  starch but little sugar, like rice and potato, taste slightly sweet as they are chewed because amylase in the saliva turns some of the starch into sugar. It is highly efficient in breaking starch down into sugar. The enzyme is widely used in brewery, in the manufacture of starch, starch sugar, gourmet powder, antibiotics, etc. It is also used in the production of glucose syrup, high fructose syrups and starch hydrolysis for alcohol production and the  liquor industries. Starchy substrates like corn starch need to be acted upon by alpha-amylases at consistent high temperature to produce shorter length dextrins. The dextrins produced by a-amylase are acted upon by exo-splitting glucoamylase which readily attack the terminal a-1,4 and a-1,6 glucosidic linkages from the non-reducing end of the released dextrines
to produce 6-carbon b-D-glucose units. The  enzyme also possess the ability to hydrolyze a-1,6-glucosidic linkages in isomaltose and dextrins.