Glucoamylase is an enzyme preparation which decomposes starch into glucose by ripping off glucose units from the non-reduced end of the polysaccharide chain. They are derived from submerged fermentation of a specially selected producer strain of Asp.niger. To sustain an optimum enzyme activity, glucoamylase should be stored in cool, dry place in a strongly closed container. When appropriately kept, this product can be expected to lose less than 10% of its activity in twelve months for powered form and six months for liquid preparation.
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Glucoamylase is an important industrial enzyme and is widely used in starch saccharification, brewing, and the distilling industry. Glucoamylase can be derived from a wide variety of sources including plants, animals, and microorganisms. Most of the production of glucoamylase is carried out using liquid fermentation process. Further, the techniques of solid state fermentation, are also been employed for its production and recently this technique is gaining renewed interest from researchers for its production.
The major driver driving the global glucoamylase market is the health benefits of glucoamylase. Glucoamylase is a type of enzyme that can break down the starches into glucose which are absorbable and usable. Few of the health benefits of glucoamylase are it helps in irritable bowel syndrome, digestive upset & gastrointestinal issues, helps fast aiding of the digestive organs, and also can help in reducing food allergies.
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Another important factor is the autoimmune conditions of the enzyme. Studies have proved that glucoamylase combined with other enzymes lowers the autoimmunity responses and can influence the immune system in a beneficial way.
The Glucoamylase enzymes are widely used in food and fermentation industries that are in the process of starch saccharification, brewing, and distilling. Glucoamylase helps to break down starch that occurs naturally in most of the vegetables such as potatoes, corn, rice, and wheat. Or else, they are added as the filler of processing additive in many prepared food products. Glucoamylase is separate from amylase due to its digests starches in a particular way and removing free glucose molecules from the end of the starchy chains rather than simply breaking into smaller chains. Glucoamylase is a part of an extremely important group of enzymes that allows to absorb nutrients and create energy from the plant.
The glucoamylase market is segmented by regions into North America, Latin America, Western Europe, Eastern Europe, Asia-Pacific excluding Japan (APEJ), Middle East & Africa (MEA) and Japan. North America is anticipated to account for the largest share in global glucoamylase market and is expected to maintain its dominance during the forecast period. The US is the single largest market for the specialty enzyme. Further Europe is expected to account for the second largest share in the global glucoamylase market. Growing concerns about health care and cosmetics have led to the demand for specialty enzymes increased in the recent years. Further, the demand for glucoamylase is increasing due to the introduction of new drugs that are used in the enzyme replacement therapy.