








DESCRIPTION
This product is produced
by submerged fermentation of Bacillus subtilis followed by purification and formulation. It is a thermal stable debranching enzyme able
to work at low pH, and is widely used in brewing, starch sugar processing,
monosodium glutamate and alcohol fermentation, etc.
MECHANISM
Pullulanase is a type of isoamylase which can
selectively hydrolyze α-1,6-glucosidic linkage in pullulan, starch and oligosaccharides,
thereby, making the complete hydrolysis of branched starch possible. Together
with other enzymes (glucoamylase, β-Amylase) it speeds up saccharification and
increase glucose or maltose yield.
REACTION PARAMETERS
|
PARAMETERS |
RANGE |
|
Activity
Temperature |
20℃-60℃ |
|
Optimum
Temperature |
45℃-52℃ |
|
Activity pH |
3.0-6.8 |
|
3.0-5.0 |
PRODUCT
SPECIFICATION
|
Items |
Description |
|
Declared Activity* |
2,000 u/ml |
|
Physical Form |
Liquid |
|
Color** |
Light brown |
|
Odour |
Normal microbial
fermentation odour. |
*Definition of Unit: 1 unit of Pullulanase equals to the amount of
enzyme needed to liberate 1µmol of reducing sugar (Calculated as glucose) from
pullulan in one minute at pH5.8, 50℃.
** Color: Color can vary from batch to batch. Color
intensity is not an indication of enzyme activity.
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Bulk
density/(g/ml) |
≤1.20 |
|
|
2 |
pH/(25℃) |
3.0-6.0 |
|
|
3 |
Lead/(mg/kg) | ||