Product Characteristics
Declared Activity | 2,000 u/ml |
Production Organism | Bacillus subtilis |
Physical Form | Liquid |
Color | Brown
Color may vary from batch to batch. Color intensity is not an indication of enzyme activity. |
Odour | Normal microbial fermentation odour |
Production Method | Produced by submerged fermentation, separation and extraction technology. |
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℃. |
Product Specification
| Lower Limit | Upper Limit |
Enzyme activity | 2,000 u/ml |
|
Lead |
| 5 mg/kg |
Arsenic |
| 3 mg/kg |
Total viable count |
| 50,000 CFU/ml |
Coliform Bacteria |
| 30 CFU/ml |
Escherichia coli |
| 10 CFU/ml
3 MPN/ml |
Salmonella | Not Detected/25ml |
|
Reaction Parameters
Activity Temperature | 40℃-65℃ |
Optimum Temperature | 50℃-60℃ |
Activity pH | 3.5-6.0 |
Optimum pH | 4.0-5.0 |
Benefits
• Increases fermentable carbohydrates
• Provides a higher level of attenuation with low impact on yeast vitality
• Produces highly attenuated beer in a cost-effective manner
• Normally inactivated at beer pasteurization
Dosage
The recommended dosage is 0.4-0.8L of the enzyme preparation per ton of total raw materials. Pullulanase can reduce the content of amylopectin to produce dry beer. However, the optimal dosage depends on the specific process parameters and should be determined by testing different dosages at the brewery.
Recommended Storage
Best before | When stored as recommended, the product is best used within 12 months from date of delivery. |
Storage at customer’s warehouse | 0-15℃ |
Storage Conditions | This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement. |
Packaging
25kgs/drum; 1,125kgs/drum.
Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.