Sunson® GA


Sunson® GA is a glucoamylase (Glucan 1,4-α-glucosidase) which made from Aspergillus niger through cultivation and extraction technique.

This product can be used for the saccharification process in the industry of alcohol, distillate spirits, beer brewing, organic acid, sugar, antibiotic and etc.
Glucoamylase can catalyze the hydrolysis of starch. It decomposes alpha-1,4 heteroside from the non-reductive end of starch molecule so as to form glucose.

1 unit of glucoamylase equals to the amount of enzyme which hydrolyzes soluble starch to get 1 mg glucose at 40 ºC and pH 4.6 in 1 hour.

ENZYMATIC ACTIVITY ≥130,000u/ml(u/g);
APPERANCE: Brown (liquid type); Yellowish-brown (powder type)

Temperature: 40~65℃, favorable at 58~60℃;
pH: 3.0~5.5, optimum 4.0~4.5

Glucoamylase can splitsα-1,4 glycosidic bond of starch from non-reducing end to produce glucose and also can slowly hydrolyze α-1,6 glycosidic bond. At the branch ofα-1,6 bond, it slices off α-1.6 bonds first then slices off α-1.4 bonds. Therefore, it can successively slice off glucose unit of amylose from the non-reducing end to produce glucose quickly. This product is also widely used in the production of various kinds of glucose. Generally speaking, it can be used in any industries in which starch and dextrin must be hydrolyzed by enzymes


Ethanol industry: Cooling the raw materials to 60℃ after the steam cooking, then modulate the PH to 4.0-4.5, adding glucoamylase,the suggested dosage is 80-200u/ml, keeping the temperature 30-60 minutes, after the cooling, the fermentation process will begin.

Starch Syrup industry: Cooling the raw materials to 60℃ after liquefaction, then modulate the PH to 4.0-4.5, adding glucoamylase,the suggested dosage is 100-300u/ml, keeping the temperature for saccharification.

Beer industry: Adding the glucoamylase before saccharification or fermentation during the production, can promote the fermentation degree.

Brewing industry: For the process of the white spirit, millet wine, using the glucoamylase to instead the yeast can enhance the yielding of the wine.

Packing specification:
Powder products: 25kgs/bag.
Liquid products: 25kgs/drum or 1125kgs/drum
Should be stored in a dry and cool place, avoiding high temperature.
Shelf life:
Powder products: 25℃, 12 months, enzymatic activity remains ≥95%.
Liquid products: 25℃, 6 months, enzymatic activity remains≥90%.
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

Please send email to us

Online customer service
Online customer service system