Pullulanase Enzyme 600B U / ml , Digestive Enzymes Amylase For Starch Suger Industry
|Place of Origin:||Jiangsu China|
|Certification:||Halal, Kosher ISO9001, ISO14001, ISO22000|
|Model Number:||Glucoamylase/Pullulanase HGA-101PU|
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|
|Application:||Glucoamylase/Pullulanase For Starch Sugar||Declared Enzyme:||Glucoamylase/Pullulanase|
|Glucoamylase Activity:||100,000U/ml (minimum)||Pullulanase Activity:||600BU/ml (minimum)|
|Appearance:||Light To Dark Brown Liquid||Certificate::||This Product Is Both Halal And Kosher Certified.|
beta glucanase enzyme
Glucoamylase/Pullulanase Blended Saccharification Enzyme For Starch Sugar
A 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 96.5%.
1) Greater conversion rate from starch to glucose
2) Maximize utilization of raw materials
3) Can be used in the production of glucose with DX>96.5%
4) Stable activity ensures stable dosage rate, no need to adjust dosage for each batch
HGA-101PU 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.
HGA-101PU is mainly used for the production of starch sugar.
|Glucoamylase activity||100,000U/ml (minimum)|
|Pullulanase activity||800BU/ml (minimum)|
|Appearance||Yellow 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-101PU is 3.0 to 5.5. For maximum activity, the optimal pH range for HGA-101PU is 4.0 to 4.5, optimal pH is 4.2.
See Figure 1.
Effective temperature range for HGA-101PU 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℃.
See Figure 2.
Add this product into the liquefied starches of substrates such as corn, wheat, barley, tapioca, rice, potatoes, etc. can 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, and then add this product. The 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. A general recommended dosage rate is 0.35 to 0.6kg / TDS.
PACKAGING, STORAGE AND SHELF-LIFE
HGA-101PU is packaged in 25kg, 30kg food-grade HDPE drums or 1125 kg IBC totes. Customized packaging is available upon request.
Typical shelf-life is six months if it 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. Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, therefore should be avoided.