Livzym Glucoamylase (Amyloglucosidase) – LIVZYM Biotechnology

Livzym enzymes · Baking

Glucoamylase

Amyloglucosidase that turns starch and dextrins into glucose — for a richer crust color, faster proofing and baking, and more volume.

Livzym Glucoamylase (amyloglucosidase) is a food-grade exo-amylase produced through microbial fermentation. It hydrolyzes the α-D-glucosidic linkages at the non-reducing ends of polysaccharides and oligosaccharides such as starch and dextrins, releasing one glucose molecule at a time — and so supports the conversion of starch into glucose in food processing.

Mode of action

Where α-amylase cuts starch chains at random internal points, glucoamylase works from the ends: it releases glucose units one at a time from the non-reducing ends of amylose, amylopectin and the dextrins left by other amylases. The extra glucose feeds the yeast during proofing and browns the crust through Maillard and caramelization reactions in the oven.

Starch & dextrinsamylose · amylopectin · dextrins
Glucoamylase (AMG)removes glucose from the non-reducing ends
Glucosefermentable sugar
Shorter dextrinstrimmed chains
Glucose fuels the yeast and gives the crust its color.

Features & benefits

Livzym Glucoamylase (amyloglucosidase) is used in bread and bakery products for crust color improvement and accelerated proofing and baking.

  • More volumeIncreases the bread volume.
  • A golden crustProvides a good color of the bread crust.
  • Faster proofing and bakingAccelerates proofing and baking by supplying fermentable glucose to the yeast.

Tested & approved

  1. Reference
  2. 60 ppm market benchmark
  3. 150 ppm UG 250X
  4. 300 ppm UG 250X
Baking trial: four groups of four rolls, left to right the reference, 60 ppm market benchmark, 150 ppm UG 250X and 300 ppm UG 250X, with the crust color deepening from left to right
Baking trial: four rolls per condition, from the untreated reference to 300 ppm of Glucoamylase UG 250X.

Livzym solution

Two grades with the same mode of action and application: the standard UG 250X and the higher-activity UGP 301/400.

Product Category Activity Dosage
Glucoamylase UG 250X Crust color improving, accelerated proofing and baking min. 2,500 GAU/g 200–400 ppm
Glucoamylase UGP 301/400 Crust color improving, accelerated proofing and baking min. 17,000 GAU/g —

GAU: glucoamylase units. All grades are white-cream powders; store at max. 25 °C in a tightly closed package, away from direct sunlight and moisture, for a shelf life of 12 months.

  • Food-grade
  • Non-GMO
  • FSSC 22000
  • Halal
  • Kosher
  • ISO 9001 & 14001
  • JECFA / FCC purity

Activity profiles

Temperature

Relative activity of Livzym Glucoamylase versus temperatureRelative activity rises from about 25% at 40 °C to a maximum of about 100% at 64 °C, then falls steeply to about 60% at 70 °C and 10% at 75 °C. over 80 % activity, 57–68 °C 0% 20% 40% 60% 80% 100% 120% 30 40 50 60 70 80 Temperature (°C) Relative activity (%) maximum near 64 °C 40 °C: 26% 45 °C: 40% 50 °C: 55% 55 °C: 74% 60 °C: 93% 65 °C: 99% 70 °C: 62% 75 °C: 10%

Maximum activity around 64 °C, with over 80% of activity between 57 and 68 °C; about 25% at 40 °C and 10% at 75 °C.

pH

Relative activity of Livzym Glucoamylase versus pHRelative activity rises from about 30% at pH 2.6 to a maximum of about 100% at pH 4.7, then falls to about 25% at pH 6. over 80 % activity, pH 3.9–5.2 0% 20% 40% 60% 80% 100% 120% 2 3 4 5 6 7 pH Relative activity (%) maximum near pH 4.7 pH 3: 46% pH 3.5: 67% pH 4: 86% pH 4.5: 100% pH 5: 95% pH 5.5: 60% pH 6: 24%

Maximum activity near pH 4.7, with over 80% of activity between pH 3.9 and 5.2; about 30% at pH 2.6 and 25% at pH 6.