Food additives data book - wordpres

Enzymes 422
NAME: Glucoamylase
CATEGORY: Enzymes
FOOD USE: Cereals and starches/ Alcoholic beverages/ Non-alcoholic beverages/ Fruit and vegetable juices
SYNONYMS: 1,4-alpha-D-glucan glucanohydrolase/ EC 3.2.1.3/ CAS 9032-08-0/ EINECS 232-877-2
PROPERTIES AND APPEARANCE: Powder
pH OPTIMUM: Aspergillus awamori 4–5; Aspergillus niger 3–5; Aspergillus oryzae 4.5; Rhizopus spp. 2.5–5
TEMPERATURE OPTIMUM °C: Aspergillus awamori 60; Aspergillus niger 65; Aspergillus oryzae 60; Rhizopus spp. 55
SIDE ACTIVITIES: Aspergillus awamori amylase, glucanase, cellulase, hemicellulase, protease; Aspergillus niger amylase,
glucanase, cellulase, hemicellulase, protease; Aspergillus oryzae amylase, glucanase, cellulase,
hemicellulase, protease; Rhizopus spp. amylase, glucanase, cellulase, hemicellulase, protease
FUNCTION IN FOODS: Hydrolysis of starch dextrins to glucose. Food processing, low-carbohydrate beer. Exo-hydrolysis of
terminal 1,4-alpha-D-glucose residues from non-reducing end of polyglucoside chains
TECHNOLOGY OF USE IN FOODS: Baking: acceleration of fermentation. Improve bread flour to yield loaves of increased volume, improve
crust colour and crumb structure, 0.002–0.006% of the flour. Starch liquefaction: reduction of maltose
– as liquid for jet cooking, 0.05–0.07% DS; as enzyme/enzyme liquid, 0.05–0.1% DS; production of
glucose – liquid with syrup or without other enzymes 0.06–0.131% DS. Alcoholic beverages-brewing:
reduce viscosity of mash, as liquid, 0.025%; conversion of starch to sugars for fermentation, as liquid,
0.003%; wine – remove haze and improve filtration, liquid or powder 0.002% w/v. Fruit and vegetable
juices: remove starch to improve appearance and extraction – as liquid or powder, 0.0005–0.002% w/v.
Preparation of purées and tenderisation – mostly as liquid
SYNERGISTS: Aspergillus awamori; Aspergillus niger; Aspergillus oryzae; Rhizopus spp.
ANTAGONISTS: Aspergillus awamori; Aspergillus niger; Aspergillus oryzae; Rhizopus spp.