Add time:08/15/2019         Source:sciencedirect.com

Pullulan production was carried out at shake-flask level and purified with isopropanol precipitation using single-step purification strategy. Purified pullulan obtained was used for preparing MALTOTRIOSE (cas 1109-28-0) syrup using pullulanase. Pullulanase was subjected to kinetic and thermodynamic characterization before its use for pullulan hydrolysis. Pullulanase exhibited considerable activity between pH 5 and 6, with an optimum pH of 5.0. It remained stable (100%) for 6 h at optimum temperature of 50 °C. Mn2+ and Ca2+ showed 1.8 and 2.1 times increase in pullulanase activity. Pullulanase effectively hydrolyzed pullulan, soluble starch and dextran. Decimal reduction time (D value) was 76.77 h at 50 °C and Z value was 12.5 °C for pullulanase. Thermodynamic parameters (ΔH∗, ΔG∗, ΔS∗) for irreversible inactivation of free pullulanase at different temperatures (50–70 °C) were also determined. In a batch system, pullulanase hydrolyzed 94.25 ± 1.83% of purified pullulan and the resultant syrup contained 3.77 ± 0.07 mg/mL of maltotriose. Thus far, there is no report on thermodynamics of irreversible inactivation of pullulanase for the hydrolysis of pullulan.

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