Food Grade Pullulanase for Beer Brewing Industry Enzymes.Bio Pul2
Introduction
This product is obtained by deep fermentation of Bacillus Licheniformis. It is widely used in the manufacture of beer, starch sugar, monosodium glutamate, and alcohol industries. The enzyme is a thermally stable debranching enzyme at low pH (starch α-1,6-Glucosidase). It hydrolyzes the α-1,6-glucosidic linkages and effectively affects branched chain starch and works with other enzymes (Glucoamylase, Fungal Alpha-Amylase). So, it can quicken reaction speed and improve the content of glucoamylase and maltose.
Definition Of Unit
1 unit of Pullulanase equals the amount of enzyme needed to liberate 1µmol of reducing sugar (calculated as glucose) from pullulan in one minute at pH 5.8, 50℃.
Characteristics
| Declared Activity | 2000 u/ml |
| Production Organism | Bacillus subtilis |
| Physical Form | Liquid |
| Color | Brown, color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
| Odour | Normal microbial fermentation odour. |
Specifications
| Items | Lower Limit | Upper Limit |
| Enzyme Activity | 2000 u/ml | |
| Lead | 5 mg/kg | |
| Arsenic | 3 mg/kg | |
| Total Viable Count | 50,000 CFU/g | |
| Coliform Bacteria | 30 CFU/g | |
| Escherichia coli | 10 CFU/g 3 MPN/g | |
| Salmonella | Not Detected/25g |
Recommended Dosage
In the manufacture of beer: 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.
In the manufacture of glucose: The recommended dosage is 0.35-0.6L per ton of dry starch. Pullulanase and glucoamylase together are used in the saccharification step. The usage of pullulanase can improve the yield of glucose by reducing the content of amylopectin and can reduce the usage of glucoamylase.
In the manufacture of maltose: The recommended dosage is 1-2L per ton of dry starch. Pullulanase and Fungal Alpha-Amylase can be used together in the saccharification step. The usage of pullulanase can improve the yield of maltose and can produce maltose syrup with a content of 70% maltose.
Package
Packaging specification: 1 kg / bag.
Storage
| Best Before | When stored as recommended, the product is best used within 6 months from the date of delivery. |
| Shelf Life | 6 months at 25℃, activity remains ≥90% for 12 months, activity remains ≥80%. Increase dosage after shelf life. |
| Storage Conditions | This product should be stored in a cool and dry place in a 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. |
Safety
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 contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
