DESCRIPTIONHGA-101PU contains glucoamylase and starch debranching enzyme-pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from selected strains of Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reduction end of starches to release glucose. Pullulanase can specifically cleave the α-1, 6 glycosidic bond of the branching point of amylopectin, and cut out the entire branch structure to form amylose. Thus it has higher conversion rate from starch to sugar.
Effective temperature range for HGA-101PU is 30 to 65°C, normal temperature range is 55 to 65°C, optimal temperature is 60°C. It will be inactivated above 65°C. Normally, this enzyme will be completely inactivated if the saccharified liquid is boiled for 5 minutes at 80°C. See Figure 2.
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