Enzymes - Gluco Amylase

Glucoamylase, also known as amyloglucosidase or Gama-amylase, is a typical fungal enzyme, which is rarely found in prokaryotes. Starting from the non-reducing end of the starch molecule, it hydrolyses all Alpha-1,4 glycosidic linkages consecutively to release Beta-D glucose as the sole end product. The enzyme also exhibits debranching activity by catalysing the hydrolysis of Alpha-1,6 glycosidic bonds, though at a very slow pace. Glucoamylase preferentially hydrolyses polysaccharides with a high molecular weight and finds wide applications in food and fermentation, starch saccharification, and brewing industries. The commercial importance of glucoamylase lies in its ability to hydrolyse starch to glucose, which is used directly as such in a number of fermentation industries to produce other products such as ethanol, amino acids, organic acids and others or is isomerised to high fructose corn syrup (HFCS).