|Place of Origin:||Jiangsu China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Pullulanase PU-720|
|Minimum Order Quantity:||400kg|
|Packaging Details:||1125 IBC totes for liquid|
|Delivery Time:||15-20 days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|Grade:||Food Grade||Application:||Pullulanase For Starch Sugar|
|Appearance:||Light To Dark Brown Liquid||Activity:||1400 BU/ml (minimum)|
|Physical From:||Liquid||Strain:||Bacillus Licheniformis|
Liquid Form Food Grade Pullulanase PU-720
Halal and Kosher Certified
|Systematic Name||EC 126.96.36.199, pullulan 6- glucanohydrolase|
|Activity||1400 BU/ml (minimum)|
|Appearance||Light to dark brown liquid|
|Product pH||3.0 to 5.0|
|Specific gravity||1.10 to 1.20 g/ml|
PRODUCT APPLICATIONS AND BENEFITS
[Produce of High-glucose Syrup]
Glucoamylase is capable of hydrolyzing alpha-1, 4 glycosidic bonds whilst slow in hydrolysis of alpha-1, 6 glycosidic bonds, which constitutes an obstacle in the production of high-glucose syrup. Use of pullulanase in combination with glucoamylase during the saccharification stage can increase the hydrolysis rate of starch, reduce the dosage of glucoamylase, shorten the reaction time, uplift the yield and improve the purity of glucose.
[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. Use of pullulanase in combination with alpha-amylase and beta-amylase can produce extra-high maltose syrup with maltose content above 80%.
[Production of Beer]
In the production of beer, if the starch is not completely decomposed, the fermentable sugar content will be decreased, and the beer made from fermentation will not meet the requirements. The synergistic effect of pullulanase with alpha-amylase will enable pullulanase to completely decompose starch contained in the raw materials, reduce the wort content in the beta-limit dextrin, increase the amount of fermentable sugar, thus greatly improve the fermentation efficacy.
EFFECT OF PH
EFFECT OF TEMPERATURE
25kg, 30kg plastic drums or 1125kg IBC totes
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 sunlight.
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 temperatures
may lead to a higher dosage requirement, thus should be avoided.