PULLULANASE

FEATURES

1.   Optimal pH Range: 5.6-7.2
2.   Optimal Temperature: 45-50°C.
3.   Good Stability: 85% activity remained after 6 months' storage
4.   Origin: Bacillus Subtilis
5.   Appearance: Dark brown liquid
6.   Specification: 2,000U/ml
7.   Packing: 25kg/drum

WORK MECHANISM

Pullulanase can hydrolyze α-1,6-D-glucosidic linkages in starch to produce linear polysaccharides. It can act on amylopectin quickly and efficiently, work together with other enzymes like glucoamylase or fungal amylase to fasten the action speed and increase the content of glucose and maltose.

UNIT DEFINITION

The amount of enzyme used to hydrolyze 1 umol pullulan (calculated as glucose) in one minute under the conditions of 60°C and pH4.5.

USAGE METHOD

Pullulanase has an important application and good prospects to starch as raw materials in industrial production, brewing industry, high maltose syrup production, high glucose syrup production.
1.   During the process to produce the glucose, pullulanase can be used together with glucoamylase to increase glucose yield and decrease the usage of glucoamylase to save the cost.
2.   During the process to produce the maltose, pullulanase can be used together with fungal amylase to increase the maltose yield and decrease the usage of branched oligosaccharides, which helps to produce the maltose syrup with 70% maltose.
3.   During the process to produce dry beer, pullulanase can be used to decrease the content of dextrin, increase the saccharification efficiency and shorten the saccharification time.
4.   Other industries including the production of MSG, alcohol, vinegar, soy sauce, pullulanase can be used to improve the saccharification efficiency and shorten the saccharification time.

STORAGE

Stored in a cool dry place and avoid direct sunlight for 6 months. Avoid to be exposed to the sun, rain, high temperature and high humidity.