Pullulanase

Pullulanase is obtained by deep fermentation from Bacillus Licheniformis. It is widely used in manufacture of starch sugar, beer saccharification, organic acid (salt), monosodium glutamate and alcohol industry etc.

Working Mechanism

The enzyme is a kind of isoamylase. It hydrolyzes pullulan, amylopectin and the α-1,6--glucosidic linkages. It works with other enzymes (Glucoamylase, Fungal Alpha- Amylase). It can improve the reaction speed and improve the content of glucoamylase and maltose.

Properties:

Effective temperature: 40-65 ℃, optimum 55-60 ℃ 2. Effective pH: 4.0-7.0, optimum 4.2-4.8

Specification

1. Liquid type: 1000 u/ml, 2000 u/ml

2. Unit definition: The amount of enzyme needed to liberate 1mg of reducing sugar (Calculated as glucose) from pullulan in one minute at pH4.5, 60 ℃.

Application

1. In the manufacture of crystalline dextrose or organic acid (salt) with glucose as substrate, the usage refers to the introduction of our Compound Glucoamylase.if the maltose content >55%, it need pullulanase andβ-amylase together, the usage the introduction of ourβ-amylase.

2. In the manufacture of beer, this product can improve the fermentation degree and shorten fermentation time in saccharification and fermentation process. the dosage is 10-50 ml /t wort (base on 1000 u/ml).

3. In the manufacture of modified starch, this product can increase the amylose content, change the film forming ability, anti-peptic and solubility, the optimum dosage is 0.6-2.0L/t raw material (base on 1000 u/ml) as the beginning of small dose, keep for 6-12 hours on optimum conditions.

4. Other industry, it also can add Pullulanse in the manufacture of monosodium glutamate, alcohol, vinegar, soy sauce, yellow rice wine etc on the saccharification stage to reduce residual dextrin and improve the utilization rate of the raw material.

Package

Plastic drum is used in liquid type,25kg/drum. Other packages are customizable.

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