BL Glucoamylase (for Saccharification)

n enzyme called glucoamylase is frequently utilised in the saccharification process. The term “saccharification” describes the process by which complex carbohydrates, like starch, are broken down into simpler sugars, usually glucose. In order to release glucose molecules, glucoamylase selectively catalyses the hydrolysis of the -1,4-glycosidic bonds found in starch molecules.

Glucoamylase is essential for saccharification because it transforms starch into fermentable sugars. It is commonly utilised in sectors including brewing, distilling, and bioethanol production, where the fermentation process necessitates the conversion of starch to glucose.

Glucoamylase is often added to a substrate that contains starch in the process, such as malted barley in brewing or maize mash in the synthesis of bioethanol. Using the enzyme, the starch molecules are broken down into glucose, which yeast can easily eat.