Pullulanase PU-700 is produced from the Bacillus licheniformis strain through the floating fermentation and purification process. This enzyme is used for the hydrolysis of Pullulan (a polymer chain of maltotriose linked together via α-1,6 glycosidic linkage). PU-700 can effectively cleave the α-1,6 glycosidic bond of amylopectin, and then cleave the entire branch structure to produce amylose.
Product information:
- Enzyme Ingredients: Pullulanase
- Systematic name: EC 3.2.1.41, pullulan 6- glucanohydrolase
- Potency: ≥ 1,400 U/ml
- Sensory description: liquid, reddish brown color
- PH: 3.0 ～ 5.0
- Density: 1.10 to 1.20 g/ml
Impact of pH on Pu-700: PU-700 is active in the pH range from 4.0 ~ to 5.0, depending on different applications. The optimal pH of PU-700 is 4.2 ~ 4.6.
Effect of Temperature on Pu-700: The effective operating temperature of PU-700 is between 50 and 65°C, and the optimal temperature range is between 55 and 65°C.
Recommended usage content: 110 – 1880 gr/ton of raw materials.
Enzyme Inactivation: To inactivate PU-700, raise the temperature above 80°C and keep it for 30 minutes.
Packaging: 30kg HDPE barrel.
Expiry date and storage: The product should be kept at temperatures below 25°C, away from direct sunlight. At this temperature, the product has a shelf life of 6 months. If stored properly at temperatures from 0 – 10°C, the product has a shelf life of 18 months.
- Used in the production of syrup with high glucose concentration
Glucoamylase is very effective in hydrolyzing the α-1,4 glycosidic bond; However, glucoamylase is not effective in hydrolyzing the α-1,6 glycosidic bond, which hinders the production of high-concentration glucose syrup. Using pullulanase can work together with glucoamylase in the saccharification stage, thus improving the efficiency of starch hydrolysis, reducing the dosage of glucoamylase, shortening the reaction time, increasing yield, and clearing glucose.
- Application in the production of syrup with extremely high maltose content:
In maltose production, alpha-amylase is used in the starch liquefaction stage, then fungal alpha-amylase or beta-amylase is used to hydrolyze starch, so the maltose content in the finished product is about 50 up to 60%, considered a high maltose syrup. Meanwhile, if pullulanase is used together with alpha-amylase and beta-amylase, the maltose content in the finished product can reach more than 80%, thus creating syrup with extremely high maltose content.
- Application in beer production:
In beer production, if starch is not completely hydrolyzed, the fermentable sugar content will decrease, and the beer after fermentation will not meet the requirements. The synergistic effect between pullulanase and alpha-amylase will facilitate pullulanase to completely decompose starch in raw materials, increasing the fermentable sugar content, and thus significantly improving the efficiency of the fermentation process.
- Other applications:
Adding Pullulanase in the saccharification process in the production of MSG, alcohol, vinegar, and soy sauce can improve glucose content and shorten saccharification time. Using pullulanase in modified starches such as potato starch, corn starch, and sweet potato starch, can increase the content of resistant starch by debranching, gelatinization, and aging. After debranching, starch can produce more short chains and cross-links through hydrogen bonds and hydrophobic interactions during regeneration, forming crystalline structures, which Powder digests slowly. In natural starch from plants, amylose accounts for only 22-26%, while the majority is amylopectin. The use of pullulanase can cleave the amylopectin molecule in the alpha-1,6-glycosidic bond, converting amylopectin to amylose with high purity.
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