Wholesale Food Grade Pullulanase Enzyme for High Glucose Syrup Production

 

PU-700 is active with pH range of 4.0 to 5.0, the optimal pH is 4.2 to 4.6.

Effective temperature range for PU-700 is 50 to 65°C, and optimum temperature range is within 55 to 65°C.

High Glucose Syrup Production
Glucoamylase is very effective in hydrolysis of alpha-1, 4 glycosidic bond; however, glucoamylase is slow in hydrolysis of alpha-1, 6 glycosidic bond, the presence of which constitutes an obstacle in the production of high-glucose syrup. Using pullulanase can synergize together with glucoamylase during the saccharification stage, hence effectively improve the rate of hydrolysis of starch, reduce the dosage of glucoamylase, shorten the reaction time and increase the yield and purity of the glucose.

Application in The Ultra-high-maltose Syrup Production
In the production of maltose, alpha-amylase is first used to liquefy the starch, then fungal alpha-amylase or beta-amylase shall be used to decompose starch, so the maltose content of the final product is about 50% to 60%, referred to as a high maltose syrup. While the synergistic effect of the use of pullulanase with alpha-amylase and beta-amylase, the maltose content in the final product can reach more than 80%, hence produce ultra-high-maltose syrup

This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.

Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.

 

PU-700 is active with pH range of 4.0 to 5.0, the optimal pH is 4.2 to 4.6.

Effective temperature range for PU-700 is 50 to 65°C, and optimum temperature range is within 55 to 65°C.

High Glucose Syrup Production
Glucoamylase is very effective in hydrolysis of alpha-1, 4 glycosidic bond; however, glucoamylase is slow in hydrolysis of alpha-1, 6 glycosidic bond, the presence of which constitutes an obstacle in the production of high-glucose syrup. Using pullulanase can synergize together with glucoamylase during the saccharification stage, hence effectively improve the rate of hydrolysis of starch, reduce the dosage of glucoamylase, shorten the reaction time and increase the yield and purity of the glucose.

Application in The Ultra-high-maltose Syrup Production
In the production of maltose, alpha-amylase is first used to liquefy the starch, then fungal alpha-amylase or beta-amylase shall be used to decompose starch, so the maltose content of the final product is about 50% to 60%, referred to as a high maltose syrup. While the synergistic effect of the use of pullulanase with alpha-amylase and beta-amylase, the maltose content in the final product can reach more than 80%, hence produce ultra-high-maltose syrup

This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.

Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.