{"id":160853,"date":"2025-09-01T14:22:19","date_gmt":"2025-09-01T12:22:19","guid":{"rendered":"http:\/\/biocon-enzymes.com\/enzima\/glucoamilasa\/"},"modified":"2025-11-28T12:28:08","modified_gmt":"2025-11-28T11:28:08","slug":"glucoamilasa","status":"publish","type":"enzima","link":"https:\/\/biocon-enzymes.com\/ca\/enzima\/glucoamilasa\/","title":{"rendered":"Enzim Glucoamilasa"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;5&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;845042&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;107098&#8243;][vc_custom_heading text_color=&#8221;color-142452&#8243; heading_semantic=&#8221;p&#8221; text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;623945&#8243; text_color_type=&#8221;uncode-palette&#8221;]Fes de les glucoamilases el teu aliat en processos productius de conversi\u00f3 de carbohidrats.[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; css_animation=&#8221;scroll-trigger&#8221; animation_target=&#8221;mask&#8221; animation_mask=&#8221;both&#8221; animation_mask_val=&#8221;90&#8243; animation_opacity=&#8221;100&#8243; animation_blur=&#8221;0&#8243; animation_offset_top=&#8221;100&#8243; animation_offset_bottom=&#8221;100&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;790687&#8243; animation_radius=&#8221;24px&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;127224&#8243;][vc_single_image media=&#8221;160858&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221; advanced=&#8221;yes&#8221; media_overlay_color=&#8221;color-jevc&#8221; media_overlay_opacity=&#8221;30&#8243; media_overlay_visible=&#8221;yes&#8221; media_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;147491&#8243; media_overlay_color_type=&#8221;uncode-palette&#8221;][uncode_lottie json=&#8221;http:\/\/biocon-enzymes.com\/wp-content\/themes\/uncode-child\/lottie\/enzim-4.json&#8221; speed=&#8221;10&#8243; frame_from=&#8221;0&#8243; frame_to=&#8221;100&#8243; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;693799&#8243; el_class=&#8221;lottie-inside-img&#8221;][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;127574&#8243; el_class=&#8221;absolute-row&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;187558&#8243;][vc_custom_heading text_color=&#8221;color-xsdn&#8221; uncode_shortcode_id=&#8221;201858&#8243; text_color_type=&#8221;uncode-palette&#8221;]Glucoamilasa a la ind\u00fastria aliment\u00e0ria[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;111038&#8243;][vc_column width=&#8221;2\/12&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;8\/12&#8243; uncode_shortcode_id=&#8221;166061&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;160153&#8243;]L&#8217;\u00fas de la glucoamilasa s&#8217;ha est\u00e8s \u00e0mpliament a la ind\u00fastria aliment\u00e0ria a causa de la seva <strong>capacitat per generar glucosa<\/strong> a partir de fonts vegetals riques en mid\u00f3. La seva aplicaci\u00f3 permet ajustar perfils de dol\u00e7or, millorar la fermentaci\u00f3 o transformar mat\u00e8ries primeres de baix valor en productes m\u00e9s \u00fatils i funcionals. Entre els seus principals usos es troben:[\/vc_column_text][\/vc_column][vc_column width=&#8221;2\/12&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;2&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;justify&#8221; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;207796&#8243; front_end_with_slider=&#8221;true&#8221;][vc_column width=&#8221;1\/1&#8243;][uncode_slider slider_interval=&#8221;5000&#8243; slider_navspeed=&#8221;400&#8243; advanced_nav=&#8221;yes&#8221; el_id1=&#8221;amilasa-slider&#8221; el_id=&#8221;amilasa-slider&#8221;][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;168425&#8243; el_class=&#8221;rounded-lg&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;std&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;112959&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;418191&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160856&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;169994&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;916259&#8243;]Producci\u00f3 de xarops de glucosa[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;175423&#8243;]Una de les aplicacions m\u00e9s comunes de la glucoamilasa \u00e9s en la <strong>fabricaci\u00f3 de xarops rics en glucosa<\/strong>. Aquests xarops s&#8217;obtenen a partir de mid\u00f3 de blat de moro, blat o patata, i s&#8217;utilitzen com a edulcorants en begudes, productes de rebosteria, conserves, gelats i altres aliments processats.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;142075&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;120936&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;120994&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;937316&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160855&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;831688&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;125509&#8243;]Begudes fermentades[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;103972&#8243;]A la ind\u00fastria cervesera ia la producci\u00f3 de begudes a base de cereals fermentats, la glucoamilasa s&#8217;utilitza per augmentar la quantitat de sucres fermentables al most. Aix\u00f2 permet: <\/p>\n<ul>\n<li>Augmentar la graduaci\u00f3 alcoh\u00f2lica sense afegir-hi sucres externs.<\/li>\n<li>Controlar millor la fermentaci\u00f3 i el perfil organol\u00e8ptic del producte.<\/li>\n<li>Reduir residus no fermentables, optimitzant-ne el rendiment global.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;110627&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.61)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;192417&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;193823&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;148987&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160854&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;949354&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;205278&#8243;]Begudes no alcoh\u00f2liques fermentades[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;780803&#8243;]La glucoamilasa tamb\u00e9 s&#8217;utilitza en l&#8217;elaboraci\u00f3 de begudes no alcoh\u00f2liques fermentades, com ara <strong>kombutxes i fermentats d&#8217;arr\u00f2s<\/strong>, per modular la dol\u00e7or natural a partir dels ingredients base. En aquest context, cal destacar que l&#8217;acci\u00f3 de la glucoamilasa permet generar sucres de manera natural, sense necessitat d&#8217;afegir-los al producte per aconseguir dol\u00e7or, cosa que resulta en un aliment m\u00e9s net i alineat amb les tend\u00e8ncies de consum actuals.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;968153&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;148964&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;190125&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.59)&#8221;][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-147703&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;6\/12&#8243; uncode_shortcode_id=&#8221;197560&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_single_image media=&#8221;160861&#8243; media_width_use_pixel=&#8221;yes&#8221; media_ratio=&#8221;one-one&#8221; shape=&#8221;img-round&#8221; radius=&#8221;std&#8221; uncode_shortcode_id=&#8221;137072&#8243; media_width_pixel=&#8221;200&#8243;][vc_custom_heading heading_semantic=&#8221;h3&#8243; text_size=&#8221;h4&#8243; text_weight=&#8221;500&#8243; uncode_shortcode_id=&#8221;800207&#8243;]Millora de sabor i textura[\/vc_custom_heading][vc_column_text text_lead=&#8221;small&#8221; uncode_shortcode_id=&#8221;374672&#8243;]En alguns productes fornats o processats, la glucoamilasa s&#8217;incorpora per alliberar sucres simples que no nom\u00e9s aporten dol\u00e7or, sin\u00f3 que tamb\u00e9 influeixen en la <strong>reacci\u00f3 de Maillard<\/strong>, generant aromes i colors m\u00e9s intensos. A m\u00e9s, modificar la matriu de mid\u00f3 pot millorar la textura final de laliment.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; radius=&#8221;lg&#8221; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;3\/12&#8243; uncode_shortcode_id=&#8221;197862&#8243; back_color_type=&#8221;uncode-solid&#8221; back_color_solid=&#8221;rgba(234,246,253,0.6)&#8221;][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][uncode_carousel_nav position=&#8221;absolute&#8221; padding=&#8221;0&#8243; space=&#8221;yes&#8221; h_align=&#8221;center&#8221; hide_arrows=&#8221;yes&#8221; dots_position=&#8221;el_absolute&#8221; dots_padding=&#8221;0&#8243; dots_style=&#8221;lines&#8221; dots_look=&#8221;raw&#8221; hide_counter=&#8221;yes&#8221; uncode_shortcode_id=&#8221;155316&#8243; target=&#8221;amilasa-slider&#8221; 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speed=&#8221;10&#8243; frame_from=&#8221;0&#8243; frame_to=&#8221;100&#8243; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;181413&#8243; el_class=&#8221;lottie-inside-img&#8221;][vc_row_inner row_inner_height_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;104367&#8243; el_class=&#8221;absolute-row&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;187558&#8243;][vc_custom_heading text_color=&#8221;color-xsdn&#8221; uncode_shortcode_id=&#8221;158457&#8243; text_color_type=&#8221;uncode-palette&#8221;]\u00c9s la glucoamilasa i per a qu\u00e8 serveix?[\/vc_custom_heading][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;3&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;141700&#8243;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;142943&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;197910&#8243;]La glucoamilasa, o amiloglucosidasa, \u00e9s un enzim hidrol\u00edtic que catalitza l&#8217;alliberament d&#8217;unitats de glucosa a partir de polisac\u00e0rids com les dextrines i la maltosa. Actua trencant enlla\u00e7os glucos\u00eddics \u03b1-1,4 i, en menor mesura, \u03b1-1,6 als extrems no reductors d&#8217;aquestes cadenes. <\/p>\n<p>La seva principal funci\u00f3 consisteix a transformar dextrines en glucosa lliure, cosa que la converteix en un component clau en la producci\u00f3 de xarops de glucosa, begudes fermentades, productes enfornats, i en la <strong>millora del perfil de sabor o textura en diferents aliments<\/strong>. Tamb\u00e9 \u00e9s important en sectors com el bioetanol i l&#8217;alimentaci\u00f3 animal, on l&#8217;efici\u00e8ncia en la conversi\u00f3 de carbohidrats t\u00e9 un impacte directe a la productivitat del proc\u00e9s.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;4&#8243; bottom_padding=&#8221;3&#8243; back_color=&#8221;color-475114&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; content_parallax=&#8221;0&#8243; uncode_shortcode_id=&#8221;205834&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;115480&#8243;][vc_custom_heading text_size=&#8221;h4&#8243; uncode_shortcode_id=&#8221;208702&#8243;]Caracter\u00edstiques de la glucoamilasa \/ amiloglucosidasa[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;174602&#8243;]La glucoamilasa es caracteritza per una s\u00e8rie de propietats que la fan especialment vers\u00e0til i efica\u00e7 en aplicacions industrials:[\/vc_column_text][vc_empty_space empty_h=&#8221;3&#8243; mobile_visibility=&#8221;yes&#8221;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;173919&#8243; css=&#8221;.vc_custom_1752756235575{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;114069&#8243; text_color_type=&#8221;uncode-palette&#8221;]Activitat enzim\u00e0tica estable[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;114603&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;105673&#8243;]Funciona de manera efectiva generalment en temperatures entre 55\u201365 \u00b0C i pH lleugerament \u00e0cid, cosa que en facilita la integraci\u00f3 en diferents processos sense necessitat de condicions extremes.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;202013&#8243; text_color_type=&#8221;uncode-palette&#8221;]Alt rendiment enzim\u00e0tic[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;777195&#8243;]\u00c9s capa\u00e7 de generar una elevada concentraci\u00f3 de glucosa en per\u00edodes curts, optimitzant temps de producci\u00f3 i efici\u00e8ncia energ\u00e8tica.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;171808&#8243; css=&#8221;.vc_custom_1752756251836{padding-top: 18px !important;padding-bottom: 18px !important;}&#8221;][vc_column_inner width=&#8221;1\/2&#8243;][vc_custom_heading text_color=&#8221;color-131781&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;111014&#8243; text_color_type=&#8221;uncode-palette&#8221;]Compatibilitat amb altres enzims[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;123226&#8243;][vc_separator sep_color=&#8221;color-131781&#8243; css_animation=&#8221;left-t-right&#8221; uncode_shortcode_id=&#8221;179018&#8243; sep_color_type=&#8221;uncode-palette&#8221; el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;510085&#8243;]La glucoamilasa se sol utilitzar juntament amb \u03b1-amilases per a una conversi\u00f3 completa del mid\u00f3, cosa que permet dissenyar processos enzim\u00e0tics seq\u00fcencials o combinats.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; 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el_width=&#8221;50%&#8221; el_height=&#8221;6px&#8221;][vc_column_text uncode_shortcode_id=&#8221;127055&#8243;]En permetre un processament m\u00e9s eficient ia menor temperatura, contribueix a reduir el consum d&#8217;energia i minimitza l&#8217;\u00fas de qu\u00edmics addicionals.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text uncode_shortcode_id=&#8221;199646&#8243;]Aquestes caracter\u00edstiques fan de la glucoamilasa un enzim essencial en el disseny de processos alimentaris avan\u00e7ats que busquen efici\u00e8ncia, rendiment i naturalitat.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;3&#8243; bottom_padding=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; inverted_device_order=&#8221;yes&#8221; content_parallax=&#8221;0&#8243; 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El seu \u00fas permet una conversi\u00f3 eficient de carbohidrats en sucres fermentables, que posteriorment es transformen en etanol mitjan\u00e7ant llevats. 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