Product Name: Glucoamylase
Synonyms: 1,4-alpha-D-Glucan glucohydrolase; Acid amyloglucosidase; Amyloglucosidase; Glucamylase; Glucozyme; Glucose amylase

CAS No.: 9032-08-0

EINECS: 232-877-2

Description:

Glucoamylase is an enzyme that can be obtained from the yeast S. diastaticus or fungi in the Aspergillus genus such as Aspergillus niger. The enzyme decomposes starch molecules in the human body into the useful energy compound of glucose. This is accomplished by removing the alpha-1 and 4-glycosidic linkages from the non-reducing end of the starch molecule. These molecules are more commonly referred to as polysaccharides and are frequently either amylase- or amylopectin-based. The purpose of glucoamylase in commercial food activities is centered around the brewing of beer and the production of bread products and fruit juices.

Since starches are relatively large carbohydrates, when glucoamylase acts on them, it also releases maltose as well as glucose. While maltose, C12H22O11 H2O, is not as simple of a sugar as glucose, C6H12O6, and, therefore, not as quickly broken down by the body for energy use, it is an important compound in the food industry. Maltose is used as a nutrient additive in many types of foods from pastries to breads. Glucoamylase is also used in the food industry to manufacture sweeteners such as glucose and fructose syrups.

Health Benefits

1. Eases Irritable Bowel Syndrome

2. Helps Digestive Upset & Gastrointestinal Issues

3. Supports the Immune System

4. Help Digestive Organs

5. Encourages Normal Blood Sugar Balance