**Amyloglucosidase (AMG, also called Glucoamylase)** is an enzyme that hydrolyzes **α-1,4 and α-1,6 glycosidic bonds** in starch and related polysaccharides, breaking them down into **glucose**. Its key applications include:
### **1. Starch Processing & Sugar Production**
- **Glucose Syrup & High-Fructose Corn Syrup (HFCS)**:
- Used with **alpha-amylase** to convert starch (corn, wheat, potato) into **glucose**, which is further processed into fructose.
- **Maltodextrin Hydrolysis**: Breaks down maltodextrins into glucose for sweeteners.
### **2. Brewing & Alcohol Fermentation**
- **Beer & Bioethanol Production**:
- Converts residual dextrins into **fermentable sugars**, increasing alcohol yield.
- **Rice & Sorghum Beer (Traditional Brewing)**: Enhances sugar availability for fermentation.
### **3. Food Industry**
- **Baking**: Improves dough fermentation by releasing glucose for yeast.
- **Sweetener Production**: Used in **low-calorie syrups** and diabetic-friendly foods.
### **4. Pharmaceutical & Biochemical Applications**
- **Digestive Aids**: Helps in starch digestion (enzyme supplements).
- **Research**: Used in carbohydrate chemistry studies.
### **5. Biofuel & Renewable Energy**
- **Cellulosic Ethanol**: Works with other enzymes to break down biomass into fermentable sugars.
### **Key Features**
- **Optimal pH**: 4.0–4.5 (acidic conditions).
- **Temperature Range**: 55–60°C (thermostable variants exist).
**Safety**: Generally recognized as safe (GRAS) for food use.
Would you like details on its mechanism or industrial production methods?
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