Commercial Pullulanase Enzyme 30 To 65 ℃ , High Efficient Amylase Digestive Enzyme
|Place of Origin:||Jiangsu China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Glucoamylase/Pullulanase HGA-101P|
Payment & Shipping Terms:
|Minimum Order Quantity:||400kg|
|Packaging Details:||25kg, 30kg HDPE drums, 1125 IBC totes|
|Delivery Time:||15-20 days|
|Payment Terms:||T/T, L/C , D/P|
|Supply Ability:||1000MT to 1500MT Per Year|
|Application:||Glucoamylase/Pullulanase For Starch Sugar||Declared Enzyme:||Glucoamylase/Pullulanase|
|Glucoamylase Activity::||100,000U/ml (minimum)||Pullulanase Activity::||600BU/ml (minimum)|
|Certificate::||Both Halal And Kosher Certified.||Appearance::||Light To Dark Brown Liquid|
beta glucanase enzyme
Compound Glucoamylase HGA-101P
Food Grade Glucoamylase/Pullulanase Compound For Starch Sugar
A food-grade glucoamylase / pullulanase compound enzyme for the production of starch sugar, enables a greater conversion rate from starch to glucose, suitable for the production of glucose with DX value above 96%
Use of HGA-101P ensures the following benefits for the production of starch sugar:
- Greater conversion rate from starch to glucose
- Maximize utilization of raw materials
- Can be used in the production of glucose with DX>96%
- Stable activity ensures stable dosage rate, no need to adjust dosage for each batch
HGA-101P contains glucoamylase and pullulanase. Glucoamylase is made from controlled fermentation of selected strains of Aspergillus niger. Pullulanase is made from Bacillus licheniformis. Glucoamylase can hydrolyze alpha-1,4 glucosidic linkages from the non-reduction end of starches to release glucose. Pullulanase 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. Thus it has higher conversion rate from starch to sugar.
|Glucoamylase activity:||100,000 U/ml (minimum)|
|Pullulanase activity:||600 BU/ml (minimum)|
|Appearance:||Light to dark brown liquid|
|Product pH:||3.0 to 5.0|
|Specific gravity||1.10 to 1.25 g/ml|
EFFECT OF PH AND TEMPERATURE ON ACTIVITY
The effective pH range for HGA-101P is 3.0 to 5.5. For maximum activity, the optimal pH range for HGA-101P is 4.0 to 4.5, optimal pH is 4.2.
Effective temperature range for HGA-101P is 30 to 65℃, normal temperature range is 55 to 65℃, optimal temperature is 60°C. It will be inactivated above 65℃. Normally, this enzyme will be completely inactivated if the saccharified liquid is boiled for 5 minutes at 80℃.
HGA-101P can be added into liquefied starches of substrates such as corn, wheat, barley, tapioca, rice, potatoes, etc. and convert the starches into glucose.
Recommended optimal temperature for industrial operations is 58 to 62°C, pH 4.0 to 4.5.
First, adjust pH prior to adding HGA-101P.
A general recommended dosage rate is 0.4 to 0.8kg / TDS.The exact dosage rate depends on the raw materials and actual processing conditions. It is recommended to conduct several trials to determine the actual optimal dosage rate.
HGA-101P is packaged in 25kg, 30kg food-grade HDPE drums or 1125 kg IBC totes. Customized packaging is available upon request.
STORAGE AND SHELF-LIFE
- Typical shelf-life of HGA-101P is six months if it is stored below 25°C in its original packaging, sealed and unopened, protected from sunlight.
- The shelf-life of HGA-101P is 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 higher dosage requirement, therefore should be avoided.
SAFETY & ENZYME HANDLING
Inhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.