Eastling Supply High Quality Pullulanase Food Grade Enzyme

Details:

Product Description:

Pullulanase Food Grade Enzyme supplied by Insen is derived from strains of Bacillus licheniformis by submerged fermentation and refining extraction process. This enzyme is especially used for hydrolysis of 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. Insen Pullulanase is typically used in combination with glucoamylase for the production of high glucose syrup and high maltose syrup.

Pullulanase Properties 

Temperature range: 40-65, the most suitable temperature is 60
Applicable range of pH value: 4.0-6.5
The optimum pH is 4.2-4.6
Pullulanase has strong activity in the range of 55-65°C, and 60°C is the optimum temperature for the degradation of pullulan.

Pullulanase has better stability when it is lower than 70°C, with a residual activity above 90%. After the temperature is higher than 70°C, the enzyme activity begins to decline rapidly. 

The optimum pH is 5.0~6.0. In the pH range of 4.0 to 7.5, pullulanase has higher stability and less activity loss, and the residual activity of the enzyme is above 90%.

 

Application Area

1.In the production of glucose, pullulanase is used together with glucoamylase in the saccharification process. The use of pullulanase reduces the content of oligosaccharides and increases the yield of glucose, and can reduce the amount of glucoamylase.

2.In the production of maltose, pullulanase and fungal amylase are used for saccharification. Pullulanase improves the yield of maltose and reduces the amount of branched chain oligosaccharides, which can produce maltose syrup with 70% maltose content.

3.The use of pullulanase in the production of dry beer in the beer industry can reduce the content of dextrin. The addition of this enzyme in the saccharification process can improve the saccharification effect and shorten the saccharification time.

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