Maltase
Maltase (Glucoamylase for Maltodextrin) (EC 3.2.1.20) — Glucose-Generating Enzyme
High-activity Maltase (Glucoamylase) for converting maltose and short-chain dextrins into glucose—ideal for maltodextrin-to-glucose processing and final-step starch hydrolysis. Works efficiently in acidic conditions (pH 4.0–5.5) at 55°C–65°C. Brown liquid or light brown powder. Activity 100,000–300,000 U/g. MOQ 25 kg. Ships worldwide.
Product Specifications
Maltase (Glucoamylase) for Maltodextrin — 100,000 – 300,000 U/g
Enzyme Name
Maltase (Glucoamylase for Maltodextrin) (EC 3.2.1.20)
Activity
100,000 – 300,000 U/g
pH Range
4.0 – 5.5
Temperature
55°C – 65°C
Appearance
Brown liquid or light brown powder
Source
Aspergillus niger
Shelf Life
12 months
Packaging
25 kg drums / 200 L drums / 1000 L IBC
MOQ
25 kg
Certifications
ISO 9001, Food Grade, HALAL, KOSHER
Applications
Maltase (Glucoamylase for Maltodextrin) converts maltose and short-chain dextrins into glucose, helping you reach higher glucose yield and consistent sweetness profiles across food, beverage, brewing, sweetener, and pharmaceutical-related processes.
Maltodextrin Conversion
Converts maltose and short-chain dextrins to glucose—final step in complete starch-to-glucose processing.
Sports Drink Manufacturing
Produces glucose from maltodextrin for rapid-absorption sports and energy drink formulations.
Brewing — Attenuation
Boosts fermentability of wort by converting residual maltose—achieves higher attenuation for dry beer styles.
Corn Sweetener Production
Industrial glucose production from corn starch hydrolysate—feeds HFCS isomerization or crystalline dextrose plants.
Baking — Sugar Generation
In-situ glucose generation from flour starch during dough fermentation—supports yeast activity and browning.
Pharmaceutical Glucose
Produces pharmaceutical-grade glucose for parenteral nutrition, oral rehydration, and diagnostic reagent manufacturing.
Why Source From Us
Glucose-Yield Focused Maltase
Designed for efficient conversion of maltose and short-chain dextrins to glucose, supporting stable performance in maltodextrin-to-glucose processing.
Optimized for Your Operating Window
Recommended pH 4.0–5.5 and 55°C–65°C help you maintain consistent conversion rates during production.
Food-Grade & Religious Compliance
ISO 9001, Food Grade, HALAL, and KOSHER certifications available to support food and regulated glucose applications.
Flexible Packaging for Industrial Scale
Available as brown liquid or light brown powder with 25 kg drums / 200 L drums / 1000 L IBC options. MOQ 25 kg for smooth procurement.
Frequently Asked Questions
What does Maltase (Glucoamylase for Maltodextrin) do in starch processing?
It converts maltose and short-chain dextrins into glucose, making it the key final-step enzyme for maltodextrin-to-glucose conversion and complete starch-to-glucose processing.
What are the recommended pH and temperature for Maltase activity?
For best performance, use Maltase within pH 4.0–5.5 and at 55°C–65°C.
How should I interpret the activity range (100,000–300,000 U/g)?
The activity range reflects measured enzyme units per gram. Higher activity generally enables faster conversion at the same dosage, but final dosing should be confirmed by your process trials.
Can this Maltase be used for brewing attenuation?
Yes. By converting residual maltose in wort, Maltase can increase fermentability and help achieve higher attenuation for drier beer styles.
What packaging formats are available and what is the MOQ?
Packaging is available as 25 kg drums, 200 L drums, or 1000 L IBC. MOQ is 25 kg.
Get a Free Sample & Quote
Tell us your application and target glucose conversion. We’ll recommend the right grade and send a free sample, COA, and competitive pricing within 24 hours.
Response
Response within 24 hours
Shipping
Ships from China to 80+ countries