Glucozyme
[CAS# 9032-08-0]

Identification

• Classification: Food additive >> Enzyme
• Name: Glucozyme
• Synonyms: 1,4-alpha-D-Glucan glucohydrolase; Acid amyloglucosidase; Amyloglucosidase; Glucamylase; Glucoamylase; Glucose amylase
• CAS Registry Number: 9032-08-0
• EC Number: 232-877-2

Properties

• Density: ~1.2 g/mL (25 ºC)

Safety Data

• Hazard Symbols: GHS08 Danger
• Hazard Statements: H334
• Precautionary Statements: P261-P284-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Respiratory sensitization	Resp. Sens.	1	H334

Discovory and Applicatios

Glucozyme is a commercial enzyme preparation primarily composed of glucoamylase, an enzyme that catalyzes the hydrolysis of starch into glucose and other simple sugars. The discovery and development of glucoamylase can be traced back to the early 20th century when researchers began isolating enzymes from various microorganisms for industrial applications. Glucozyme, marketed as a commercial product, leverages the capabilities of glucoamylase to enhance starch processing, making it invaluable in industries such as food and beverage, biofuels, and pharmaceuticals.

The foundational research on glucoamylase began with the identification of its presence in various fungal species, particularly those belonging to the Aspergillus genus. Aspergillus niger was notably recognized for its ability to produce glucoamylase, which could efficiently convert starch into fermentable sugars. By the mid-20th century, advancements in fermentation technology allowed for the mass production of glucoamylase, leading to the commercial introduction of enzyme preparations like Glucozyme. This development marked a significant milestone in enzyme technology, providing industries with an effective means to optimize starch conversion processes.

One of the most prominent applications of Glucozyme is in the food and beverage industry. It plays a crucial role in the production of high-fructose corn syrup (HFCS), a widely used sweetener in the food industry. In the HFCS production process, glucoamylase is used to convert corn starch into glucose, which is then further processed by isomerase enzymes to yield fructose. This enzymatic transformation results in a syrup that is significantly sweeter than regular corn syrup, making it a popular ingredient in soft drinks, baked goods, and various processed foods.

In the brewing industry, Glucozyme enhances the mashing process by breaking down the starches present in malted grains into fermentable sugars. During brewing, starch must be converted to sugars to allow yeast fermentation. The use of glucoamylase increases the efficiency of sugar extraction, leading to higher alcohol yields and improved beer flavor profiles. The enzyme also helps prevent haze formation by reducing the levels of non-fermentable sugars, contributing to clearer and more stable beer.

Glucozyme is also utilized in the production of bioethanol, a renewable energy source derived from the fermentation of sugars. In bioethanol production, glucoamylase is applied to hydrolyze starch from agricultural feedstocks, converting it into glucose that can be fermented by yeast to produce ethanol. The use of Glucozyme in this context improves the overall yield of bioethanol and enhances the efficiency of the fermentation process, making it a key component in the quest for sustainable energy solutions.

In addition to its applications in food and biofuel production, Glucozyme has potential uses in the pharmaceutical industry. It can be employed in the development of enzyme-based therapies for individuals with carbohydrate malabsorption disorders, aiding in the digestion of starches and improving nutrient absorption. Furthermore, glucoamylase is being explored for its role in producing glucose for various pharmaceutical applications, including the formulation of intravenous solutions.

The versatility of Glucozyme extends to other industrial applications as well. For example, it can be used in the textile industry to improve the processing of starch-based sizing agents used in fabric production. By breaking down these sizing agents, Glucozyme helps achieve a more efficient removal process, leading to improved fabric quality and performance in dyeing.

As research continues to explore the full potential of glucoamylase, new applications for Glucozyme may emerge, further expanding its utility across various industries. The enzyme's ability to efficiently convert starch into simple sugars positions it as an essential tool in contemporary biotechnology.

In summary, the discovery and commercial application of Glucozyme, primarily composed of glucoamylase, have had a profound impact on multiple industries. Its role in food production, biofuels, and pharmaceuticals showcases the enzyme's versatility and importance in enhancing industrial processes. As technology advances and new applications are explored, Glucozyme is poised to play an increasingly vital role in sustainable practices and innovations.