PRODUCT 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 |
Optimum pH | 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) | ≤5.0 |
4 | Arsenic/(mg/kg) | ≤3.0 |
5 | Total viable count/(CFU/mL) | ≤50000 |
6 | Coliform Bacteria/(CFU/mL) | ≤30 |
7 | Escherichia coli | (CFU/mL) | <10 |
(MPN/mL) | ≤3.0 |
8 | Salmonella/(25mL) | Not Detected |
APPLICATION RECOMMENDATION
l Glucose production: The recommended dosage is 0.35-0.6L per ton of dry starch together with glucoamylase together in saccharification step.
l Maltose syrup: The recommended dosage is 1-2L per ton of dry starch together with Fungal Alpha-Amylase can together use in saccharification step.
l In brewhouse: The recommended dosage is 0.4-0.8L of the enzyme preparation per ton of total raw materials. It’s used for degradation of amylopectin and production of dry beer.
The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
WARNINGS
Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.
PACKAGE AND STORAGE
Ø Package：25kgs/drum; 1,125kgs/drum.
Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.
Ø Shelf life: 12 months in a dry and cool place.
For more details or any inquiries you may contact directly by sending us emails at: jeff2020@dingtalk.com