Stable Activity Enzymes In Food Industry , High Concentration Liquid Pullulanase
Liquid Form Food Grade Pullulanase PU-720
Halal and Kosher Certified
- Pullulanase PU-720 is produced from Bacillus licheniformis through submerged fermentation, extraction and refining processes. It is so-named because it can specifically hydrolyze pullulan (maltotriose, α-1, 6 glycosidic bond linking polymer). It belongs to amylase which specifically cleaves the α-1, 6 glycosidic bonds of the branching point of amylopectin and cut the entire branch structure to form amylose.
- PU-720 is typically used in combination with glucoamylase to produce high glucose syrup and high maltose syrup from liquefied starch.
| Declared Enzyme | Pullulanase |
| Systematic Name | EC 3.2.1.41, pullulan 6- glucanohydrolase |
| Activity | 1400 BU/ml (minimum) |
| Appearance | Light to dark brown liquid |
| Product pH | 3.0 to 5.0 |
| Specific gravity | 1.10 to 1.20 g/ml |
PRODUCT APPLICATIONS AND BENEFITS
[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%.
[Production of Beer]
In the production of beer, if the starch is not completely decomposed, the fermentable sugar content will be decreased, and the beer made from fermentation will not meet the requirements. The synergistic effect of pullulanase with alpha-amylase will enable pullulanase to completely decompose starch contained in the raw materials, reduce the wort content in the beta-limit dextrin, increase the amount of fermentable sugar, thus greatly improve the fermentation efficacy.
EFFECT OF PH
- The effective pH range for PU-720 is from 4.0 to 5.0; its optimum pH ranges from 4.2 to 4.6. See Figure 1.
EFFECT OF TEMPERATURE
- PU-720 works effectively at temperatures from 50 to 65°C; its optimum temperature range is from 55 to 60°C. See Figure 2.
| Package: |
25kg, 30kg plastic drums or 1125kg IBC totes |
|||||||
|
Shelf-life and Storage: |
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.
|
|||||||
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.