Food grade pullulanase for starch sugar industry Ultra P2
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 starch sugar processing.
|Declared Activity||2000 u/ml|
|Production Organism||Bacillus subtilis|
|Color||Brown ,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity|
|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.
The product complies with GB1886.174.
|5||Total viable count/(CFU/mL)||≤50000|
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.
Glucose syrup: The recommended dosage is 0.2-0.3L per ton of dry starch. Pullulanase and glucoamylase together can be used in saccharification step. The usage of pullulanse can improve the yield of glucose by reducing the content of amylopectin with less use of glucoamylase.
High maltose syrup: The recommended dosage is 1-2L per ton of dry starch. Pullulanase and Fungal Alpha-Amylase together can be used at saccharification step. The use of Pullulanse can improve the yield of maltose, and can produce maltose syrup with content of 70% maltose.
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.
PACKAGE DAN STORAGE
Package: 25kgs/drum; 1,125kgs/drum.
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.
Shelf life: 12 months in a dry and cool place.
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.