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Pullulanase PU-700

An ideal enzyme for the production of high glucose syrup and high maltose syrup.

DESCRIPTION

Pullulanase PU-700 is derived from selected strains of Bacillus licheniformis by submerged fermentation and refining extraction process. This enzyme is especially used for hydrolysisof Pullulan (a polymer connected by maltotriose with α-1,6 glycosidic bonds). PU-700 can efficiently cut α-1,6 glucosidic bonds of the amylopectin , then cut the entire branch structure to produce amyloase.


PU-700 is typically used in combination with glucoamylase for the production of high glucose syrup and high maltose syrup.


PRODUCT CHARACTERISTICS 

Declared Enzyme:              Pullulanase

Systematic Name:              EC 3.2.1.41, pullulan 6- glucanohydrolase

Activity:                              700 BU/ml (minimum)

Appearance:                      Sepia Brown Liquid

Product pH:                       3.0 to 5.0

Specific gravity:                 1.10 to 1.20 g/ml


EFFECT OF PH

PU-700 is active with pH range of 4.0 to 5.0, the optimal pH is 4.2 to 4.6.


EFFECT OF TEMPERATURE

Effective temperature range for PU-700 is 50 to 65°C, and optimum temperature range is within 55 to 65°C .


APPLICATION AND BENEFITS

[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.


[Extra-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. While 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 Exltra-High Maltose Syrup.


[Extra-High Maltose Syrup]

In 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 reach the requirements. The synergistic effect of pullulanase and alpha-amylase will enable pullulanase to completely decompose starch in the raw materials, reduce the wort content in the beta-limit dextrin, increase the content of the fermentable sugar, thus greatly improve the fermentation efficacy.


[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.


PACKAGING, STORAGE & SHELF-LIFE 

  • Standard packaging is 25kg, 30kg food-grade HDPE drums or 1125 kg IBC totes.  

  • Typical shelf-life is six months if this product is stored below 25°C in its original packaging, sealed  and unopened, protected from sunlight. Its shelf-life will be eighteen months if this product is  stored properly at 0 ∼10°C. This product has been formulated for optimal stability. Prolonged  storage and/or adverse conditions such as higher temperature may lead to a higher dosage  requirement, therefore should be avoided. 


SAFE HANDLING OF ENZYMES 

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 Safety Data Sheet.


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Tel : +86 510 8525 9383 

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Mobile : +86 151 5221 3005 

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Contact:Ms.Edna Yang

Tel:+86 510 8525 9383 

Fax: +86 510 8522 1582 

Mobile:+86 151 5221 3005 

 

 

Address:93 Yangzhou Road,Jiangyan Economic Development Zone,Taizhou City,Jiangsu Province,China.

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