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Pullulanase

Pullulanaseis produced from Bacillus licheniformis by deep fermentation. It can be widely used in beer, starch sugar, monosodium glutamate, alcohol, and other industries. Pullulan enzyme is a thermally stable debranching enzyme (cotyl-1, 6-glucosidase) applied at pH. It can hydrolyze the pentyl-1, 6-d-glycoside bonds in the liquefied starch to produce the straight chain polysaccharides containing thee-1, 4-d-glycoside bonds. It can act on amylopectin quickly and effectively, and cooperate with other enzymes (saccharifying enzyme, amylase of fungus) efficiently, so as to accelerate the reaction speed and increase the content of glucose and maltose. pullulanase assay is also tested on Shingenzyme.

Product info

Pullulanase Features

The product is a brown liquid.

Product specification: liquid, 1000u/ml and 2000u/ml

Pullulanase Work Conditions

Temperature: temperature between 40 ℃ ~ 65 ℃, the optimum temperature is 55 ℃ ~ 60 ℃.

PH value: it is applicable to the pH range from 4.0 to 7.0, and the most suitable range is 4.2 to 4.8.

Pullulanase Use Method

  1. β-amylase are required to cooperate. Pullulanase improves the rate of maltose and reduces the number of branched oligosaccharides, which can produce maltose syrup with 70% content.

Pullulanase Packaging and Storage

The product is packaged in a non-toxic plastic bucket, 25kg/ barrel. This product is a biologically active substance, should be placed in low temperature, dry place, and avoid direct sunlight. This product allows a small amount of precipitation, stirring evenly will not affect the efficiency of use. The product has a shelf life of 6 months under 15 degrees Celsius and under low temperature.

Safety Matters

Enzymes are proteins that can cause allergies or allergic reactions in certain people. Prolonged contact may cause discomfort in the skin, eyes, and nasal mucosa. Therefore, any overflow, even a small overflow should be cleaned up in time. Wash the enzyme solution immediately on the skin or eyes with water and seek guidance from a specialist.

Matters Needing Attention

  1. ℃).


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