描述

Pullulanase Product Characteristics

Pullulanase Product Specification

Pullulanase Reaction Parameters

What is Pullulanase?

1. Pullulanase is refined and refined from the excellent strains of Bacllus licheniformis through submerged fermentation. It can be widely used in industries such as starch sugar, organic acid (salt), beer saccharification, modified starch, and food acid manufacturing.

2. Pullulanase is a kind of isoamylase, which can specifically decompose the a-1.6 glycosidic bond in pullulan, amylopectin and corresponding oligosaccharides, thereby cutting off the entire side branch to form straight The unbranching enzyme of the chain. The high-efficiency coordination with other enzymes (glucoamylase, β-amylase) can speed up the reaction speed and increase the content of glucose and maltose.

Product characteristics of pullulanase

1. Temperature range: The effective temperature range is 40-65℃, the most suitable temperature is between 55-60℃.

2. pH range: the effective pH range is 4.0-7.0, and the optimum pH range is 4.2-4.8.

3. The effect of metal ions on enzyme activity: Mg and Mn² have a weak activation effect on enzyme activity, and Cu and Fe’ have a significant inhibitory effect on enzyme activity.

Product traits of pullulanase

1. Product specifications: liquid type 1000 and 2000u/mL two kinds. Liquid enzyme pH (25°C): 3.0-5.0, bulk density: ≤1.25g/mL.

2. Definition of enzyme activity: Under the condition of pH 4.5 and 60°C, pullulan can be hydrolyzed to produce 1mg reducing sugar (calculated as glucose) per minute. The amount of enzyme required is 1 unit of enzyme activity, calculated as u/mL.

3. Product standard: implement our company standard.

Pullulanase Usage

1. In the industry of crystalline glucose or the production of organic acid (salt) using glucose as a substrate, please refer to our company’s compound glucoamylase manual for usage. In industries where the maltose content is greater than 55%, the synergistic effect of pullulanase and β-amylase is required. For usage, please refer to our company’s β-amylase manual.

2. In the beer industry, this product can be added in the saccharification or fermentation process to increase the degree of fermentation and shorten the saccharification time. The addition amount of this product is about 10-50mL/t wort (enzyme activity is calculated by 1 dry unit).

3. In modified starch foods, the application of pullulanase can increase the content of amylose and change the film-forming, anti-digestibility and solubility of starch to varying degrees. As the most appropriate addition amount for the starting point of the low-dose experiment, it is recommended that 0.6-2.0L/t of raw material (enzyme activity is calculated in 1 thousand units) and maintained for 6-12 hours under the optimal conditions.

4. Other industries: Pullulanase can be added in the saccharification steps of monosodium glutamate, alcohol, vinegar, soy sauce, rice wine, etc., to achieve the purpose of reducing residual dextrin and improving raw material utilization. As the most appropriate dosage for the starting point of the low-dose experiment, the recommended amount is 0.1-0.3L/t of raw material (enzyme activity is calculated in 1,000 units).

Benefits
• Increases fermentable carbohydrates
• Provides a higher level of attenuation with low impact on yeast vitality
• Produces highly attenuated beer in a cost-effective manner
• Normally inactivated at beer pasteurization

Dosage

The recommended dosage is 0.4-0.8L of the enzyme preparation per ton of total raw materials. Pullulanase can reduce the content of amylopectin to produce dry beer. However, the optimal dosage depends on the specific process parameters and should be determined by testing different dosages at the brewery.

Recommended Storage

Packaging

25kgs/drum; 1,125kgs/drum.

Safety and Handling Precautions

1. Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

2. This product is a biologically active substance, high temperature, strong acid, strong alkali will cause enzyme inactivation. Therefore, during transportation and storage, liquid enzymes should be protected from sunlight, and solid enzymes should be protected from sunlight and rain. The warehouse should be kept clean, cool and dry.

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