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Pullulanase (Food Grade)

Cat No.
SUG-003
Description
Pullulanase is produced from excellent strain of Bacillus licheniformis through submerged fermentation and extraction techniques. It can be widely used for industries of starch sugar.
Pullulanase shows starch debranching activity and specifically catalyzes the hydrolysis of pullulan, a polysaccharide composed of maltotriose units linked through α-1,6 glycosidic bonds. The enzyme cleaves the α-1,6 glycosidic bond at the branching point and cuts the entire branch from the backbone, giving linear starch as the product. Unlike other debranching enzymes, Pullulanase can cleave most side chains including short ones. Whereas the debranching enzyme shows no activity against side chains containing only 2-3 glucose units. Therefore, pullulanase gives higher yield of linear starch.
Abbr
Pullulanase
Source
Bacillus licheniformis
Applications
Enzyme for Starch Sugar
Package
25kgs/drum, 1.125kgs/drum
Form
Liquid
Activity
2000u/ml
CAS No.
9075-68-7
pH Stability
4.0-6.5
Unit Definition
1 unit of Pullulanase activity equals to the amount of enzyme which can hydrolyze the pullulan polysaccharides to get 1mg of reducing sugar (based on glucose) at 60 °C and pH 4.5 in 1 min.
Optimum pH
4.2-4.6
Optimum temperature
40-65°C, favorable at 60°C
Storage
Should be stored in a cool place avoiding high temperature. Liquid: 3 months at 25°C, activity remain >90%; 6 months, activity remains >80%. Increase dosage after shelf life.
Synonyms
Pullulanase; EC 3.2.1.41; limit dextrinase (erroneous); amylopectin 6-glucanohydrolase; debranching enzyme; α-dextrin endo-1,6-α-glucosidase; R-enzyme; pullulan α-1,6-glucanohydrolase; 9075-68-7
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