An ideal enzyme for the production of high glucose syrup and high
|Systematic Name||EC 220.127.116.11, pullulan 6- glucanohydrolase|
|Activity||700 BU/ml (Minimum)|
|Appearance||Light brown liquid|
|Product pH||3.0 to 5.0|
|Specific gravity||1.10 to 1.25 g/ml|
- Pullulanase PU-700 is derived from strains of Bacillus licheniformis by submerged fermentation and refining extraction process. This
enzyme is especially used for hydrolysisof 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.
- PU-700 is typically used in combination with glucoamylase for the
production of high glucose syrup and high maltose syrup
EFFECT OF PH & TEMPERATURE ON ACTIVITY
|PU-700 is active with pH range of 4.0 to 5.0|
Optimal pH is 4.2 to 4.6.
|Effective temperature range for PU-700 is 50 to 65°C|
Optimum temperature range is within 55 to 65°C .
[Application in the production of High Glucose Syrup]
Glucoamylase is very effective in hydrolysis of alpha-1, 4
glycosidic bond; however, glucoamylase is slow in hydrolysis of
alpha-1, 6 glycosidic bond, the presence of which constitutes an
obstacle in the production of high-glucose syrup. Using pullulanase
can synergize together with glucoamylase during the
saccharification stage, hence effectively improve the rate of
hydrolysis of starch, reduce the dosage of glucoamylase, shorten
the reaction time and increase the yield and purity of the glucose.
[Application in the 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.
While the synergistic effect of the use of pullulanase with
alpha-amylase and beta-amylase, the maltose content in the final
product can reach more than 80%, hence produce Exltra-High Maltose
|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.