Description
Name:Pullulanase
Appearance:white powder,
Enzyme activity:≥1000U/mL
Grade:Food grade
Bulk Density:≤1.20g/ml
Total number of colonies:≤50000cfu/g
PH value:4.0-6.0



Pullulanase  is derived from strains of Bacillus licheniformis by submerged fermentation and refining extraction process. This enzyme is especially used for hydrolysis of Pullulan (a polymer connected by maltotriose with α-1,6 glycosidic bonds). PU-700 can efficiently cut α-1,6 glucosidic bonds of the amylopectin , then cut the entire branch structure to produce amyloase. 
Pullulanase is typically used in combination with glucoamylase for the production of high glucose syrup and high maltose syrup.
It is active with pH range of 4.0 to 5.0, the optimal pH is 4.2 to 4.6.
Effective temperature range for Pullulanase is 50 to 65°C, and optimum temperature range is within 55 to 65°C.
Specification

Application
1.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.



2.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.