GRAINZYM P 2L can break the α -L, 6-glycoside bond in pullulan, amylopectin, and oligosaccharide to completely cut the branched chain structure in the molecule. Pullulanase combined with other enzymes (glucoamylase, β -amylase, fungal a-amylase) can accelerate the reaction rate and increase the content of glucose and maltose.
GRAINZYM P 2L has Kosher, Halal certifications, is not synthetically produced, and is highly biodegradable.
Product Technical Standards:
- Appearance: liquid
- Color: Brown
- Activity: > 3,000 U/ml
- Heavy metals: ≤ 0.004 % in Pb
- Lead: ≤ 0.001 % in Pb
- Total aerobic bacteria count: ≤ 10,000 cfu/ml
- Coliforms: ≤3,000 MPN/ml
- E.coli: Not detected in 25ml
- Salmonella: Not detected in 25ml
- Mold: ≤ 200 cfu/ml
- Yeast: ≤ 200 cfu/ml
- Antibacterial ability: Not detected
Conditions for using the product as recommended by the manufacturer:
- Saccharification pH 4.0 ~ 4.5
- Saccharification temperature 55 ~ 60oC
Recommended usage content: 0.25-1.0kg/ 1 ton of dry starch. The actual dosage needs to be optimized depending on the desired dextrose content. The actual dosage should be optimized depending on factors such as starch type, starch quality, %DS (dry solids), pH, temperature, and time.
Benefits of using GRAINZYM P 2L:
- Combined with glucoamylase to reduce oligosaccharide content, increase glucose content, and shorten saccharification time.
- Combined with α -amylase, β -amylase, or maltotriose hydrolase enzymes to significantly increase maltose content and meet the requirements of high-content maltose syrup production
Packaging: 30 Kg (25L) or 1125 Kg (1000L)
Expiry date and storage : P 2L should be stored in a cool, dry place. Store in unopened containers, at or below 4°C, to maintain maximum activity if stored for long periods.
- In the production of high-content maltose syrup: Using pullulanase in combination with alpha-amylase and beta-amylase can produce a maltose syrup content of over 80%.
- In beer production: Simultaneous use of pullulanase and alpha-amylase allows pullulanase to completely hydrolyze the starch contained in the raw materials, reducing the beta dextrin content in the wort, helping to significantly improve fermentation efficiency.
- Other applications: Adding pullulanase in the saccharification process in the production of MSG, wine, vinegar, and soy sauce can improve the glucose content and shorten the saccharification time.
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