High Quality Food Grade Pullulanase Enzyme PU-730 for Glucose Syrup

High Quality Food Grade Pullulanase Enzyme PU-730 for Glucose Syrup

Model NO.: Food Grade Pullulanase Enzyme PU-730
HS Code: 3507909000
Model NO.: Food Grade Pullulanase Enzyme PU-730
HS Code: 3507909000
DESCRIPTION

Pullulanase PU-730 is produced from selected strains of Bacillus licheniformis by submerged culture, refine and extraction processes. Pullulanase is so-named because of its specific hydrolysis of pullulan (maltotriose, α-1, 6 glycosidic bond linking polymer). It is amylase that can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose.

PU-730 is typically used in combination with glucoamylase for the production of high glucose syrup and high maltose syrup from liquefied starch.
CHARACTERISTICS
Declared Enzyme:
Pullulanase
Systematic Name:
EC 3.2.1.41, Pullulan 6 - glucanohydrolase
Activity:
2100 BU/ml (minimum)
Appearance:
Sepia brown liquid
Product pH:
3.0 to 5.0
Specific gravity:
1.10 to 1.20g/ml
EFFECT OF PH
PU-730 can work with pH from 4.0 to 5.0; For maximum activity, the optimal pH is from 4.2 to 4.6.
 
EFFECT OF TEMP
Generally, the effective temperature range for PU-730 is from 50 to 65°C. For maximum activity, the optimal temperature range is 55 to 60°C.
 
APPLICATION&BENEFITS

Producion of High-glucose Syrup
Glucoamylase is very effective in hydrolysis of alpha-1, 4 glycosidic bond; however, glucoamylase is slow in hydrolysis of alpha-1, 6 glycosidic bond, the presence of which constitutes an obstacle in the production of high-glucose syrup. Using pullulanase can synergize together with glucoamylase during the saccharification stage, hence effectively improve the rate of hydrolysis of starch, reduce the dosage of glucoamylase, shorten the reaction time and increase the yield and purity of the glucose.

Production of Ultra-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. With the synergistic effect of the use of pullulanase with alpha-amylase and beta-amylase, the maltose content in the final product can reach more than 80%, hence produce ultra-high-maltose syrup.

Others
Adding pullulanase during saccharification in production of MSG, alcohol, vinegar, and soy sauce can improve glucose content and shorten sacchrification time. Use of pullulanase in modified starch, such as potato starch, corn starch and sweet potato starch, can increase the content of resistant starch by de-branching, gelatinization and aging process. After de-branching, the starch can produce more short-chain and cross linking through hydrogen bonding and hydrophobic interactions in the regenerative process, aggregation of forming a crystalline structure,i.e. slowly digestible starch. In the natural starch of plants, the amylose only accounts for about 22% to 26%, whilst the majority content is amylopectin. Using pullulanase can cut amylopectin molecules in the alpha-1,6-glycosidic bond, transfer amylopectin into amylase with higher purity.
STORAGE
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being 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 stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
SAFETY & HANDLING
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.
DESCRIPTION

Pullulanase PU-730 is produced from selected strains of Bacillus licheniformis by submerged culture, refine and extraction processes. Pullulanase is so-named because of its specific hydrolysis of pullulan (maltotriose, α-1, 6 glycosidic bond linking polymer). It is amylase that can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose.

PU-730 is typically used in combination with glucoamylase for the production of high glucose syrup and high maltose syrup from liquefied starch.
CHARACTERISTICS
Declared Enzyme:
Pullulanase
Systematic Name:
EC 3.2.1.41, Pullulan 6 - glucanohydrolase
Activity:
2100 BU/ml (minimum)
Appearance:
Sepia brown liquid
Product pH:
3.0 to 5.0
Specific gravity:
1.10 to 1.20g/ml
EFFECT OF PH
PU-730 can work with pH from 4.0 to 5.0; For maximum activity, the optimal pH is from 4.2 to 4.6.
 
EFFECT OF TEMP
Generally, the effective temperature range for PU-730 is from 50 to 65°C. For maximum activity, the optimal temperature range is 55 to 60°C.
 
APPLICATION&BENEFITS

Producion of High-glucose Syrup
Glucoamylase is very effective in hydrolysis of alpha-1, 4 glycosidic bond; however, glucoamylase is slow in hydrolysis of alpha-1, 6 glycosidic bond, the presence of which constitutes an obstacle in the production of high-glucose syrup. Using pullulanase can synergize together with glucoamylase during the saccharification stage, hence effectively improve the rate of hydrolysis of starch, reduce the dosage of glucoamylase, shorten the reaction time and increase the yield and purity of the glucose.

Production of Ultra-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. With the synergistic effect of the use of pullulanase with alpha-amylase and beta-amylase, the maltose content in the final product can reach more than 80%, hence produce ultra-high-maltose syrup.

Others
Adding pullulanase during saccharification in production of MSG, alcohol, vinegar, and soy sauce can improve glucose content and shorten sacchrification time. Use of pullulanase in modified starch, such as potato starch, corn starch and sweet potato starch, can increase the content of resistant starch by de-branching, gelatinization and aging process. After de-branching, the starch can produce more short-chain and cross linking through hydrogen bonding and hydrophobic interactions in the regenerative process, aggregation of forming a crystalline structure,i.e. slowly digestible starch. In the natural starch of plants, the amylose only accounts for about 22% to 26%, whilst the majority content is amylopectin. Using pullulanase can cut amylopectin molecules in the alpha-1,6-glycosidic bond, transfer amylopectin into amylase with higher purity.
STORAGE
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being 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 stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
SAFETY & HANDLING
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.

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