Glucoamylase

Glucoamylase (EC 3.2.1.3; α-1,4-d-glucan glucohydrolase) is an exotype enzyme that consecutively removes glucose from the nonreducing end of starch. In industry, the enzyme is used in combination with debranching enzyme to produce glucose from starch liquefied by α-amylase.

Glucoamylase have diverse industrial applications:

  • Nutraceutical: Glucoamylase, an enzyme that converts starch into glucose, is used in nutraceuticals for its ability to improve digestion and enhance nutrient absorption. It works by breaking down starch molecules into glucose, a readily usable form of energy for the body. This process can reduce the burden on the digestive system and potentially improve overall gut health. 
  • Food processing: Glucoamylase is a crucial enzyme in food processing, primarily used for saccharifying starch into glucose (Ex. Starch Conversion, Glucose Syrup Production, Brewing, Sake and Soy Sauce Production)