Food Grade Pullulanase PU-720 , 1,400 BU / ml Enzymes In Food Industry For Production Of High Glucose Syrup
|Place of Origin:||Jiangsu China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Pullulanase PU-720|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|Packaging Details:||25kg, 30kg HDPE drums, 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|
|Appearance:||Sepia Brown Liquid||Application:||Pullulanase For Starch Sugar|
|Systematic Name:||EC 18.104.22.168, Pullulan 6- Glucanohydrolase||Activity:||1,400 BU/ml (Minimum)|
|Manufacturer:||Jiangsu Boli Bioproducts Co., Ltd.||Sample:||Free Sample Available|
|Halal And Kosher Certificate:||Available||Minimum Order Quantity:||400kgs|
bacillus licheniformis enzyme,
starch digesting enzyme
Food Grade Pullulanase PU-720
with Halal and Kosher Certificate
An ideal enzyme for the production of high glucose syrup and high maltose syrup.
Pullulanase PU-720 is produced from selected strains of Bacillus licheniformis by submerged culture, refine and extraction processes. Pullulanase is so-named because of its specific hydrolysis of pullulan (maltotriose, α-1, 6 glycosidic bond linking polymer). It is amylase that 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.
PU-720 is typically used in combination with glucoamylase for the production of high glucose syrup and high maltose syrup from liquefied starch.
|Systematic Name:||EC 22.214.171.124, Pullulan 6 - glucanohydrolase|
|Appearance:||Sepia brown liquid|
|Activity:||1400 BU/ml (minimum)|
|Product pH:||3.0 to 5.0|
|Specific gravity:||1.10 to 1.20 g/ml|
EFFECT OF PH
PU-720 can work with pH from 4.0 to 5.0; For maximum activity, the optimal pH is from 4.2 to 4.6.
EFFECT OF TEMPERATURE
Generally, the effective temperature range for PU-720 is from 50 to 65°C. For maximum activity, the optimal temperature range is 55 to 60°C.
APPLICATION & BENEFITS
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
|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. With 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 ultra-high-maltose syrup.
|In 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 reach
the requirements. The synergistic effect of pullulanase and alpha-amylase will enable
pullulanase to completely decompose starch in the raw materials, reduce the wort
content in the beta-limit dextrin, increase the content of the fermentable sugar, thus
greatly improve the fermentation efficacy.
|Others||Adding pullulanase during saccharification in production of MSG, alcohol, vinegar, and|
soy sauce can improve glucose content and shorten sacchrification time.
Use of pullulanase in modified starch, such as potato starch, corn starch and sweet
potato starch, can increase the content of resistant starch by de-branching, gelatinization and aging process. After de-branching, the starch can produce more short-chain and cross linking through hydrogen bonding and hydrophobic interactions in the regenerative process, aggregation of forming a crystalline structure,i.e. slowly digestible starch. In the natural starch of plants, the amylose only accounts for about 22% to 26%, whilst the majority content is amylopectin. Using pullulanase can cut amylopectin molecules in the alpha-1,6-glycosidic bond, transfer amylopectin into amylase with higher purity.
Standard packaging is 25kg, 30kg food-grade HDPE drums or 1125 kg IBC totes.
STORAGE & SHELF-LIFE
Typical shelf-life is six months if this product is stored below 25°C in its original packaging, sealed and unopened, protected from sunlight. Its shelf-life will be eighteen months if this product is
stored properly at 0 ∼10°C. This product has been formulated for optimal stability. Prolonged storage and/or adverse conditions such as higher temperature may lead to a higher dosage
requirement, therefore should be avoided.
|Best Before||The product is best used within 6 months from date of delivery provided|
it is stored as recommended.
|Storage at Customer's|
|Storage Conditions||This enzyme has been formulated for optimal stability. Typical shelf-life is|
six months provided it is stored below 25°C in its original packaging,
sealed and unopened, protected from direct sunlight. The shelf-life will be
eighteen months if this product is stored 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.
SAFETY AND HANDLING PRECAUTIONS
Inhalation of dust or aerosols should be avoided due to enzymes may cause allergic reactions in sensitized individuals. Splashing should be avoided. Spilled product should be flushed away with water
immediately. Wear suitable protective gloves, safety glasses and nose covers. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. Refer to the Material Safety Data Sheet for further information regarding how to handle the product safely