APPLICATION

Produce of

High-glucose Syrup

• Glucoamylase is capable of hydrolyzing alpha-1, 4 glycosidic bonds whilst slow in hydrolysis of alpha-1, 6 glycosidic bonds, which constitutes an obstacle in the production of high-glucose syrup.

• Use of pullulanase in combination with glucoamylase during the saccharification stage can increase the hydrolysis rate of starch, reduce the dosage of glucoamylase, shorten the reaction time, uplift the yield and improve the purity of glucose.

Production of

Extra-High Maltose Syrup

• In the production of maltose, alpha-amylase is first used to liquefy the starch, then fungal alpha-amylase or beta-amylase shall be used to decompose starch, so the maltose content of the final product is about 50% to 60%, referred to as a high maltose syrup.

• Use of pullulanase in combination with alpha-amylase and beta-amylase can produce extra-high maltose syrup with maltose content above 80%.

Typical shelf-life is six months if it is stored below 25°C in its

original packaging, sealed and unopened, protected from the sunlight.

Its shelf-life will be eighteen-months if this product is being store properly at 0∼10°C.

Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, thus should be avoided.