What is glucoamylase? Glucoamylase is also called glucoamylase. Glucoamylase is a conventional name, and its scientific name is α- 1, 4- glucose hydrolase. This product is used in alcohol, starch sugar, monosodium glutamate, antibiotics, citric acid, beer and other industries, as well as liquor and rice wine. In other brewing industries such as Qu liquor, the product has stable quality and convenient use, which is beneficial to continuous saccharification, improving product quality and reducing cost. Glucoamylase generally has no toxic side effects.
The application of glucoamylase in alcohol industry: boiling raw materials, cooling to 60℃, adjusting the PH value to about 4.0-4.5, adding glucoamylase, keeping the temperature for 30-60 minutes, cooling and fermenting.
Starch sugar industry: after the raw materials are liquefied, adjust the PH value to about 4.0-4.5, cool to 60℃, add glucoamylase, the reference dosage is 100-300 units/g raw materials, and keep the temperature for saccharification.
Beer industry: Adding glucoamylase before saccharification or fermentation in the production of "dry beer" can improve the degree of fermentation.
Brewing industry: in the production of liquor, yellow wine, distiller's yeast and other liquors, replacing distiller's yeast with enzyme can increase the yield of liquor and be applied to vinegar industry.
Other industries: used in other industries such as monosodium glutamate, antibiotics, citric acid, etc. Liquefying starch, cooling to 60℃, adjusting pH to PH4.0-4.5, and adding glucoamylase. The reference dose is 100-300 units/gram of raw material.
What's the difference between Daqu Xiaoqu bran koji and 1 koji wine? Throughout the history of brewing wine with grain raw materials all over the world, we can find that there are two categories. One is to saccharify the raw materials themselves into sugar by using enzymes produced during grain germination, and then convert the sugar into alcohol by yeast; The other is to make koji with moldy grain, and saccharify and ferment grain raw materials into wine with enzyme preparation contained in koji. Since written records, the vast majority of China's wine is brewed with distiller's yeast, and China's distiller's yeast method has a great influence on neighboring countries, such as Japan, Vietnam and Thailand. Therefore, before describing the varieties and characteristics of China wine, it is necessary to have a more detailed understanding of China's distiller's yeast. Although the people of China have been dealing with Qu Tile for thousands of years, they know that wine must be added with koji, but they have never known the essence of Qu Tile. Modern science has solved the mystery. Daqu is made because a large number of microorganisms and enzymes secreted by microorganisms (amylase, glucoamylase, protease, etc.) grow on it. ). Enzymes have biocatalysis, which can accelerate the conversion of starch and protein in cereals into sugars and amino acids. Sugar is decomposed into ethanol under the action of yeast enzyme, which is alcohol. Tillers also contain many such enzymes, which have saccharifying effect. The starch of tiller itself can be converted into sugar, and then converted into ethanol under the action of yeast. At the same time, koji itself contains starch and protein, which are also raw materials for brewing. Liquor-making with distiller's yeast is the essence of China's liquor-making. The microorganisms growing in koji are mainly molds. The use of molds is a great invention of China people. Professor Kenichiro Sakaguchi, a famous Japanese microbiologist, thinks that this is even comparable to four great inventions of ancient china, which is obviously inferred from the important position of bioengineering technology in today's science and technology. With the development of the times, the methods created by the ancients in China will show its important role more and more. The origin of distiller's yeast can't be verified. The earliest text about distiller's yeast may be "If you are distiller's yeast, you are only a tiller" in the Book of Scriptures and Numerology of the Zhou Dynasty. From the analysis of scientific principles, koji actually evolved from moldy grain. The production technology of distiller's yeast was comprehensively summarized for the first time in Qi Yao Min Shu in the Northern Wei Dynasty, and reached a high level in the Song Dynasty. Mainly manifested in the following aspects: the variety of distiller's yeast is complete, the technology is perfect, and the saccharification and fermentation ability of distiller's yeast, especially southern Xiaoqu, is very high. Modern distiller's yeast is still widely used in the brewing of yellow rice wine and liquor. In terms of production technology, due to the mastery of microorganism and brewing theory, the development of koji has leapt to a new level. The original koji was moldy or germinated grain, and people improved it to make it suitable for wine making. Because of the different raw materials and production methods, the natural conditions in the producing areas are different, and the varieties of Qu are rich and colorful. Roughly in the Song Dynasty, the types and production techniques of China distiller's yeast were basically finalized. Later generations made some improvements on this basis. The following are the types of China koji: 1. The classification system of koji is divided into wheat and rice according to the raw materials of koji making. Therefore, they are called wheat koji and rice koji respectively. There are many kinds of rice-based koji, such as rice-based Xiaoqu, steamed rice-based red koji or black-coated red koji, and rice koji (Aspergillus oryzae). According to whether the raw materials are ripe or not, they can be divided into raw wheat koji and cooked wheat koji. According to the additives in koji, there are many kinds, including Chinese herbal medicine koji and bean koji with bean raw materials (peas, mung beans, etc.). ). According to the shape of qu, it can be divided into Daqu (straw bag qu, brick qu, hanging qu), Xiaoqu (cake qu) and Sanqu. According to the source of microorganisms in koji, it can be divided into traditional koji (naturally inoculated by microorganisms) and pure koji (such as koji inoculated by Aspergillus oryzae, koji inoculated by Rhizopus, koji inoculated by Aspergillus Niger). Second, the classification of koji is divided into five categories, which are used for different wines. They are: wheat koji, which is mainly used for brewing yellow wine; Xiaoqu, mainly used for brewing yellow rice wine and Xiaoqu wine; Monascus is mainly used for brewing red koji wine (red koji wine is a variety of yellow rice wine); Daqu is used to brew distilled liquor. Bran koji was developed in modern times, and the culture with bran as raw material was inoculated with pure mold. Can be used to replace some big songs or small songs. At present, bran koji method is one of the main methods of liquor production in China. Its liquor production accounts for more than 70% of the total output.
What is the role of glucoamylase in alcohol technology? Glucoamylase is also called glucoamylase. Glucoamylase is a conventional name, and its scientific name is α- 1, 4- glucose hydrolase. This product is used in alcohol, starch sugar, monosodium glutamate, antibiotics, citric acid, beer and other industries, as well as liquor and rice wine.
Overview of high conversion liquid and solid glucoamylase.
Glucoamylase is extracted from Aspergillus Niger by submerged fermentation. Glucoamylase, also known as glucoamylase [(EC.3.2. 1.3. )], starch can be converted from non-reducing terminal aqueous a- 1.4 glycosidic bond to glucose, or it can be converted into glucose by slowly hydrolyzing a- 1.6 glycosidic bond.
This product is widely used in the production of liquor, rice wine, alcohol and beer. Used for the fermentation of various antibiotics, organic acids, amino acids and vitamins with glucose as fermentation medium; This product is also widely used to produce various specifications of glucose. In short, it can be applied to industries that need enzymatic hydrolysis of starch and dextrin.
Product characteristics
1. Mode of action: The substrate specificity of glucoamylase is low. It can not only cut the a- 1.4 bond from the non-reducing end of the starch chain, but also slowly cut the a- 1.6 bond. Therefore, it can quickly cut amylose into grape units from the non-reducing end. When it encounters the bond of 1.6, it will first split the bond of a- 1.6, and then split the bond of a- 1.4, thus hydrolyzing amylopectin into glucose.
2. Action conditions: the activity of this product increases with the increase of temperature, and drops sharply when it exceeds 65℃. The optimum temperature of this product is 60-62℃. The optimum PH value is about 4.0-4.5.
Definition of enzyme activity
At 40℃ and PH4.6, soluble starch 1 hour was hydrolyzed by 1 g enzyme powder or 1 ml enzyme solution to produce 1 mg glucose, and the enzyme amount was 1 enzyme activity unit (U).
Technical specification of products
The solid glucoamylase of this product is beige powder, and the liquid glucoamylase is brownish red liquid.
Solid type 50000 u/g; 100000 u/g；
Liquid type 50000 u/ml；; 100000 u/ml； 86000 u/ml； -
The liquid enzyme 86000u/ml is equivalent to Novo am g300 l.
Usage and reference dose
Alcohol industry: the raw materials are boiled and cooled to 60℃, the PH value is adjusted to about 4.0-4.5, glucoamylase is added, the reference dosage is 80-200 units/gram of raw materials, the temperature is kept for 30-60 minutes, and fermentation is carried out after cooling.
Starch sugar industry: after the raw materials are liquefied, adjust the PH value to about 4.0-4.5, cool to 60℃, add glucoamylase, the reference dosage is 100-300 units/g raw materials, and keep the temperature for saccharification.
Beer industry: Adding glucoamylase before saccharification or fermentation in the production of "dry beer" can improve the degree of fermentation.
Brewing industry: in the production of liquor, yellow wine, distiller's yeast and other liquors, replacing distiller's yeast with enzyme can increase the yield of liquor and be applied to vinegar industry.
Other industries: used in other industries such as monosodium glutamate, antibiotics, citric acid, etc. Liquefying starch, cooling to 60℃, adjusting pH to PH4.0-4.5, and adding glucoamylase. The reference dose is 100-300 units/gram of raw material.
Advantages of using glucoamylase
1, glucoamylase is non-corrosive to equipment and safe to use. Using glucoamylase has simple process and stable performance, which is beneficial to the stable production of various factories.
2. Using glucoamylase is safer for starch mercury, which can improve the liquor yield. Bran koji method can reduce the infection of miscellaneous bacteria, save food, reduce labor intensity and improve working conditions.
3. The use of glucoamylase is beneficial to the mechanization of production and the realization of civilized production.
Matters needing attention
The optimum PH of this product is PH4.0-4.5. When starch sugar and monosodium glutamate are produced, the pH should be adjusted first, and then enzyme saccharification should be added. The dosage of enzyme varies with different raw materials and processes, so it is necessary to increase the dosage to shorten the saccharification time.
Starch raw materials must be fully contacted with enzymes, with large contact area, long time and good effect. Intermittent saccharification should be fully stirred, and continuous flow must be uniform. The temperature should be strictly controlled at 60℃-62℃, and the temperature should be uniform during heat preservation. Short-term high temperature is strictly prohibited.
Transportation and storage
This product is sensitive to temperature, light and humidity. Avoid exposure, high temperature and humidity as much as possible during transportation and storage, and keep it clean, cool and dry. The effect of low temperature preservation is better.
What is the difference between holoenzyme and ribozyme? Ribozyme: RNA polymerase of Escherichia coli consists of five subunits (α2β, β δ), and enzymes without δ groups are called ribozymes. Ribozymes can only extend the synthesized RNA chain, but do not have the ability to synthesize RNA initially. Delta groups need to be added to show the activity of all polymerases.
It seems that the whole enzyme lacking δ group is ribozyme.
What properties of protein (1) are used to leach glucoamylase? The diameter of protein molecule is very large, reaching the size of colloidal particles, so protein solution has colloidal properties.
(2) Water protein is hydrolyzed by protease to produce amino acids.
(3) salting out: a small amount of salt (such as ammonium sulfate, sodium sulfate, etc. ) can promote the dissolution of protein, but if concentrated salt solution is added to protein solution, the solubility of protein will decrease and precipitate out of the solution. This effect is called salting out. The protein thus precipitated can still be dissolved under the condition of continuous water addition, and the properties of the original protein are not affected.
(4) denaturation: protein will solidify under the action of heat, ultraviolet rays, X-rays, strong acids, strong bases and heavy metals (such as lead, copper and mercury). ), and some organic substances (such as formaldehyde, alcohol, benzoic acid). This condensation is irreversible, that is, it can no longer be dissolved in water after condensation. This change is called degeneration.
(5) Color reaction: protein can react with various reagents. For example, some protein is yellow when it reacts with concentrated nitric acid.
(6) Burning in protein: When protein burns, it produces the smell of burnt feathers.
What is the difference between lysozyme and hydrolase? Hydrolase is an enzyme that catalyzes hydrolysis reaction, such as protease that hydrolyzes protein and amylase that hydrolyzes starch.
Lysosome is a kind of organelle in cells, in which hydrolase can hydrolyze nutrients swallowed by cells for digestion.
Lysozyme is a kind of hydrolase, which can hydrolyze peptidoglycan on bacterial cell wall, thus playing a bactericidal role.
Do summer students need the action conditions of amylase and glucoamylase? Action conditions of α -amylase:
Optimum temperature range: 95℃ ~ 97℃; Effective temperature range: 90℃ ~ 105℃.
Optimum PH range: 5.5 ~ 6.0; Effective PH range: 5.0 ~ 7.0.
Action conditions of glucoamylase:
Action temperature: 30-65℃, optimal action temperature: 55-60℃
PH value (25℃)3.5-6.0, optimum pH value 4.2-5.6.