PUREMEI NDS is a glucoamylase enzyme used in food production created from the Aspergillus niger strain through submerged fermentation, extraction, and purification process. PUREMEI NDS has a high conversion rate from the starch substrate to sugar that facilitates fermentation. It can hydrolyze the α-D-1, 4 glucosidic bonds from the non-reducing end of starch and can also hydrolyze the α-D-1, 6 glucoside branched bonds of starch and cleave the α- 1, 3 bond to release glucose.
PRODUCT CHARACTERISTICS
- Enzyme Ingredients: Glucoamylase
- Systemic name: EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase
- Active potency: ≥ 200,000 U/gr
- Sensory description: powder, light brown color
- Humidity: < 8%
Color may vary according to each production batch. Color intensity does not affect the quality of enzyme activity.
Impact of pH: The optimal pH of PUREMEI NDS is 3.5-4.5.
Temperature impact: PUREMEI NDS can operate at temperatures ranging from 30-65°C. The optimal temperature range is 55-60°C.
Recommended dosage: 5-10g/ 100kg of flour. The exact and optimal dosage will be determined after small tests depending on the actual situation of the factory such as raw materials, formula, equipment type, and process,…
Packaging: 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.
Shelf life: typically 24 months at 0 ∼ 25 ° C in original packaging, tightly closed and unopened, away from direct sunlight. Its shelf life will be extended if stored properly at 0-10 ° C.
Storage: in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.
- Using non-genetically modified microorganisms ensures safety
- Increase glucose content, providing enough nutrients for yeast fermentation
- Enhance fermentation ability, increase loaf volume after baking
- Increases glucose content, and facilitates the Maillard reaction, thus improving the color and flavor of bread after baking
- It can be used in frozen dough products and helps yeast work quickly in frozen dough
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