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  • Glucoamylase (α-l,4-glucan glucohydrolase) is an exoamylase like β-amylase but removes a single terminal glucose unit from the non-reducing end of the substrates with the inversion of configuration. It hydrolyses α-1,4-, α-1,6- and also α-1,3- glucosidic bonds.

  • Five commercial preparations of glucoamylases (three from Aspergillus niger, one each from Aspergillus foetidus and Aspergillus candidus) were purified by ultrafiltration, Sepharose-gel filtration and DEAEsephadex chromatography. Two forms of the enzyme, namely glucoamylase I and glucoamylase II were obtained from the fungi except from one strain of A. niger. All the enzymes appeared homogeneous by electrophoresis and ultracentrifugation.


  • Enzymes are proteins that catalyze different kinds of biochemical reactions. They are in great demand for the food, feed, textile industry and other industrial applications.

  • The glucoamylase preparation from Aspergillus Niger mutant has been produced on a commercial scale. The preparation was widely utilized forthe industrial production of crystalline D-glucose, high fructose corn syrups, wine, ethanol, beer, and in other fermentation processes.


  • US demand for enzymes will grow 6.9 percent per year to $2.2 billion in 2010, bolstered by strong gains in important markets such as animal feed, biocatalysts, pharmaceuticals and starch processing. Other significant markets such as diagnostics, research and biotechnology, and food  and beverages will also experience healthy growth, although a challenging environment in the cleaning  products industry will limit advances. Volume annual gains will only be 2.7 percent as rapid increases in the high-value pharmaceutical and biocatalyst markets  contribute to a shifting product mix and  higher average prices.

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