Glucoamylase

Other names: Glucoamylase, Amyloglucosidase, AMG

Harm score: 2 (Derivatives of natural substances)

Glucoamylase, also known as glucoamylase or amyloglucosidase, is an enzyme that breaks down complex carbohydrates into simple sugars. This enzyme can be found in the human body, specifically in the digestive tract, as well as in nature, for example in fungi and yeasts. In industry, this substance is often used in the production of food and beverages, for example in baking and brewing, as it can release simple sugars from cereals and grains.

Glucoamylase is therefore used in a wide range of products. It plays an important role in the baking industry where it helps to improve the consistency and quality of baked goods. In brewing and alcoholic beverage production, the enzyme is used to produce fermentable sugars from starch, a necessary step in the fermentation process. Another important industry where glucoamylase is used is in the production of syrups and confectionery. Here it is used to produce glucose and fructose from starch. Its use in the biotechnology industry for the production of bioethanol has also become increasingly important in recent years. In general, glucoamylase, under various names, plays a key role in many industries.