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Pullulanase

Pullulanase PU-700

An ideal enzyme for the production of high glucose syrup and high maltose syrup.

Product Specifications


DESCRIPTION

Pullulanase PU-700 is derived from selected 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.


PRODUCT CHARACTERISTICS 

Declared Enzyme:              Pullulanase

Systematic Name:             EC 3.2.1.41, pullulan 6- glucanohydrolase

Activity:                               700BU/ml (minimum)

Appearance:                     Sepia Brown Liquid

Product pH:                     3.0 to 5.0

Specific gravity:             1.10 to 1.20 g/ml


EFFECT OF PH

PU-700 is active with pH range of 4.0 to 5.0, the optimal pH is 4.2 to 4.6.


EFFECT OF TEMPERATURE

Effective temperature range for PU-700 is 50 to 65°C, and optimum temperature range is within 55 to 65°C .



APPLICATION AND BENEFITS

[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 Syrup.

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