Glucoamylase
Glucoamylase is an enzyme that removes glucose units one at a time from the ends of starch chains, so it can take starch and dextrins almost entirely to glucose. It is made by fermenting molds such as Aspergillus niger, Rhizopus species or Trichoderma reesei, then filtering out the organism and concentrating the enzyme. It is used in glucose syrup, brewing and distilling, and as a powder in supplement enzyme blends.
Suppliers sell different products under the same name. Specify the one you need.
The usual format for starch saccharification, brewing and distilling, sold by activity per milliliter.
Spray-dried glucoamylase standardized with maltodextrin for dry blends and capsules, often stated in FCC glucoamylase units (AGU).
Process blends that combine debranching or liquefying enzymes for higher glucose yield.
Glucoamylase from non-genetically modified production strains, offered alongside grades from engineered strains.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Record the measured activity for each lot, and for liquids the density, so dosing by volume stays accurate. Note the production organism and stabilizers, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 173.110 permits amyloglucosidase derived from Rhizopus niveus for degrading gelatinized starch into sugars in the production of distilled spirits and vinegar.
Source: ecfr.gov (opens in a new tab)FDA's GRAS Notice Inventory lists GRN 372, for a glucoamylase enzyme preparation from Trichoderma reesei notified by Genencor for grain processing uses; FDA had no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes glucoamylase (item G.3), with Aspergillus niger among its sources.
Source: canada.ca (opens in a new tab)Health Canada's Digestive Enzymes natural health product monograph lists glucoamylase (amyloglucosidase) with Aspergillus and Rhizopus species as source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Troy, VA
Virginia-based enzyme and Bacillus probiotic company that formulates and blends ingredients for supplement, food and animal nutrition brands. Its news page says it has joined the Lallemand group.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include liquid concentrate, powder on carrier, blends with pullulanase or alpha-amylase and non-GMO grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect glucoamylase activity, production strain, mycotoxins, heavy metals, microbiology and density and preservatives, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
21 CFR 173.110 permits amyloglucosidase derived from Rhizopus niveus for degrading gelatinized starch into sugars in the production of distilled spirits and vinegar. FDA's GRAS Notice Inventory lists GRN 372, for a glucoamylase enzyme preparation from Trichoderma reesei notified by Genencor for grain processing uses; FDA had no questions. Health Canada's List of Permitted Food Enzymes includes glucoamylase (item G.3), with Aspergillus niger among its sources. Health Canada's Digestive Enzymes natural health product monograph lists glucoamylase (amyloglucosidase) with Aspergillus and Rhizopus species as source material.
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