DESCRIPTION HGA-101PU contains glucoamylase and starch debranching enzyme-pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from selected strains of Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reduction end of starches to release glucose. Pullulanase 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. Thus it has higher conversion rate from starch to sugar.
HGA-101PU is mainly used for the production of starch sugar.
Pullulanase activity: 1,600 U/ml (minimum)
Appearance: Yellow brown Liquid
Product pH: 3.0 to 5.0
Specific gravity: 1.10 to 1.25 g/ml
1) Greater conversion rate from starch to glucose
2) Maximize utilization of raw materials
3) Can be used in the production of glucose with DX>96.5%
4) Possibilities to use higher concentration substrate
5) Stable activity ensures stable dosage rate, no need to adjust dosage for each batch
Effect of pH
The effective pH range for HGA-101PU is 3.0 to 5.5. For maximum activity, the optimal pH range for HGA-101PU is 4.0 to 4.5, optimal pH is 4.2. See Figure 1.
Effect of Temperature
Greater conversion rate from starch to glucose
Maximized utilization of raw materials
Suitable for the production of glucose with DX > 96.5%
Capable to work with higher concentration substrate
Stable activity ensures stable dosage rate, no need to adjust dosage for each batch
Standard packaging is 25kg, 30kg food-grade HDPE drums or 1125 kg IBC totes.
Customized packaging is available upon request.
Typical shelf-life is six months if it 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.
HGA-101PU 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.