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Pullulanase

Contact:Linda Lee

Tel:+86-319-3928288

Fax:+86-319-3928288

Phone:+86-13132461318

I. Introduction:

Xiangyu Pullulanase is produced by deep fermentation of high quality Bacillus Licheniformis. It is especially developed for starch sugar, organic acid, beer saccharification, modified starch, food brewing industries and etc.

II. Definition of Activity:

The amount of pullulanase needed to hydrolyze the pullulan to produce 1mg reducing sugar (calculated by glucose) at 60°C and pH4.5 is defined as one enzyme activity unit and marked with u/g(u/ml) .

III. Characteristics:

1. Effective Temperature: 40-65°C,   Optimum Temperature: 55-60°C

2. Effective pH: 4.0-7.0,                     Optimum pH: 4.2-4.8

IV. Working Mechanism:

Pullulanase is one type of isoamylase which can selectively hydrolyze pullulan, amylase and corresponding α-1, 6-glucosidic in oligosaccharide, thereby, cutting down the whole hydrolysis branch enzyme. Using with other enzymes (glucoamylase, Beta-Amylase) can reach the effect of quickening the reaction speed and improving the content of glucose and maltose.

V. Specification:  

Appearance

Brown liquid

Enzyme Activity

1,000 u/ml, 2,000 u/ml

Volume Weight(Liquid Type)

≤1.25 g/ml

Standard

XYZJ 04.06-2010

VI. Application and Recommend Dosage:

The optimum saccharification conditions depends on saccharification time,pH ,temperature, substrate concentration and enzyme dosage. Every user should decide the optimum technological conditions according to the specific conditions. (The following dosage is an example of 1,000 u/ml. Other specification can be converted according to the enzyme activity)

1. In the manufacture of high maltose syrup (>70%): using pullulanase with β- Amylase in saccharification stage. Recommended methods: Adding pullulanase in proportion of 0.5-1.0L/t of dry basis and β- Amylase (based on 700,000 u/ml) 0.5-1.0L/t of dry basis, for 24 hours.

2. In the manufacture of super high maltose syrup (>90%): saccharification stage need to use with β- Amylase. Recommended methods: Adding β- Amylase in proportion of 1.5-2.0L/t of dry basis (based on 700,000 u/ml), pullulanase 1.5-2.8L/t of dry basis, saccharifying for 24 hours and adding maltotriose enzyme1.5-2.0L/t of dry basis, saccharifying for another 24 hours.

3. In  beer brewing industry: Add Pullulanase in proportion of 10-50ml/Ton of wheat juice in saccharifying and fermentation stage can improve the fermentation degree and shorten saccharifying time period.

4. In manufacturing process of modified starch food: Recommended dosage is 0.6-2.0 L/Ton of raw material. It functions as increasing the content of Amylose and changing the starch property of film formation, anti-digestibility, dissolution.

5. In saccharifying process of Monosodium glutamate, alcohol, vinegar, soybean sauce and etc.: Adding Pullulanase can reduce dextrin residue and improve the utilization of raw material. Recommended dosage is 0.1-0.3 L/Ton of raw material.

VII. Storage:

Should be Stored in a cool, dry and well-ventilated place; protect from direct sunlight, heat and dampness; avoid storing with poisonous and harmful substances. 

VIII. Shelf Life:

Enzyme activity remains ≥ 90% after 6 months at room temperature 25°C.

IX. Packaging:

25kg/drum, 30kg/drum or as clients’ requirements

X. Technical Support and Service:

Xingtai Sinobest Biotech Co., Ltd. will provide technical support service in the whole process. Our professional technicians will guarantee every client to use this product under proper guide.

XI. Precautions:

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.


 

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