Liquid Form Food Grade Pullulanase PU-720
Halal and Kosher Certified
- Pullulanase PU-720 is produced from Bacillus licheniformis through
submerged fermentation, extraction and refining processes. It is
so-named because it can specifically hydrolyze pullulan
(maltotriose, α-1, 6 glycosidic bond linking polymer). It belongs
to amylase which specifically cleaves the α-1, 6 glycosidic bonds
of the branching point of amylopectin and cut the entire branch
structure to form amylose.
- PU-720 is typically used in combination with glucoamylase to
produce high glucose syrup and high maltose syrup from liquefied
|Systematic Name||EC 18.104.22.168, pullulan 6- glucanohydrolase|
|Activity||1400 BU/ml (minimum)|
|Appearance||Light to dark brown liquid|
|Product pH||3.0 to 5.0|
|Specific gravity||1.10 to 1.25 g/ml|
PRODUCT APPLICATIONS AND BENEFITS
[Produce of High-glucose Syrup]
Glucoamylase is capable of hydrolyzing alpha-1, 4 glycosidic bonds
whilst slow in hydrolysis of alpha-1, 6 glycosidic bonds, which
constitutes an obstacle in the production of high-glucose syrup.
Use of pullulanase in combination with glucoamylase during the
saccharification stage can increase the hydrolysis rate of starch,
reduce the dosage of glucoamylase, shorten the reaction time,
uplift the yield and improve the purity of glucose.
[Production of Extra-High Maltose Syrup]
In the production of maltose, alpha-amylase is first used to
liquefy the starch, then fungal alpha-amylase or beta-amylase shall
be used to decompose starch, so the maltose content of the final
product is about 50% to 60%, referred to as a high maltose syrup.
Use of pullulanase in combination with alpha-amylase and
beta-amylase can produce extra-high maltose syrup with maltose
content above 80%.
[Production of Beer]
In the production of beer, if the starch is not completely
decomposed, the fermentable sugar content will be decreased, and
the beer made from fermentation will not meet the requirements. The
synergistic effect of pullulanase with alpha-amylase will enable
pullulanase to completely decompose starch contained in the raw
materials, reduce the wort content in the beta-limit dextrin,
increase the amount of fermentable sugar, thus greatly improve the
EFFECT OF PH
- The effective pH range for PU-720 is from 4.0 to 5.0; its optimum
pH ranges from 4.2 to 4.6. See Figure 1.
EFFECT OF TEMPERATURE
- PU-720 works effectively at temperatures from 50 to 65°C; its
optimum temperature range is from 55 to 60°C. See Figure 2.
25kg, 30kg plastic drums or 1125kg IBC totes
Shelf-life and Storage:
Typical shelf-life is six months if it is stored below 25°C in its
original packaging, sealed and unopened, protected from the
Its shelf-life will be eighteen-months if this product is being
store properly at 0∼10°C.
Prolonged storage and/or adverse conditions such as higher
may lead to a higher dosage requirement, thus should be avoided.