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Chinese pullulanase
Release date：
2026-04-02
Pullulanase PU-720 is produced from selected strains of 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.
Product Characteristics
| Declared Enzyme: | Pullulanase |
| Systematic Name: | EC 3.2.1.41, Pullulan 6 - glucanohydrolase |
| Appearance: | Sepia Brown Liquid |
| Activity: | 2,800 U/ml (minimum) |
| Product pH: | 4.0 to 4.5 |
| Specific gravity: | 1.10 to 1.20 g/ml |
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.
[Production 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.
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%.
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.
Adding pullulanase during saccharification in the production of MSG, alcohol, vinegar, and soy sauce can improve glucose content and shorten sacchrification time.
Introducing our food-grade pullulanase, a highly specific debranching enzyme for producing low-calorie syrups and resistant maltodextrins. This pullulanase selectively cleaves branch points in starch derivatives, enabling the production of high-maltose and high-fructose syrups with minimal by-products. Because pullulanase works synergistically with beta-amylase, you can achieve maltose concentrations above 75% without crystallization issues. The enzyme is derived from a non-GMO Bacillus licheniformis strain, complying with FDA and EFSA regulations.
In clean-label applications, pullulanase replaces chemical modification methods, allowing "enzyme-only" processing claims. By adding pullulanase during syrup refinement, manufacturers reduce the formation of panose and isomaltose, which are non-fermentable and cause digestive discomfort. This pullulanase operates effectively at 55–60°C and pH 5.0–6.0, with a recommended dosage of 0.1–0.5% w/w of substrate. For brewing light beers, pullulanase ensures complete attenuation and a crisp finish by eliminating limit dextrins.
Our pullulanase is standardized to 1000 ASPU/g (acid-stable pullulanase units) and comes in a glycerol-stabilized liquid form. Each batch is tested for heavy metals, microbial limits, and residual activity after heat treatment (inactivated at 85°C for 10 min). The pullulanase is also suitable for producing isomalto-oligosaccharides (IMOs), a prebiotic fiber ingredient. For technical sheets or a free trial pack, contact us. With consistent application of pullulanase, your syrup yields can increase while maintaining a natural ingredients declaration.
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