Sunson® PUL

                                   
Sunson® PUL_Sunson

Sunson® PUL is a pullulanase which made from Bacillus licheniformis through cultivation and extraction technique. It can be widely used in starch syrup, monosodium glutamate, beer and alcohol industry.

This product is a thermally stable debranching enzyme(starchα-1,6-glucosidase) used in low pH applications. It can hydrolyze theα-1,6-glucosidic linkages of the starch to produce straight chain polysaccharides containing 1, 4-α-D-glucoside bond, effectively act on branched chain starch and work with other enzymes (glucoamylase,fungal alpha-amylase). So, the enzyme can quicken reaction speed and improve the content of glucoamylase and maltose.

Sunson Glucoamylase (Glucan 1,4-α-glucosidase) is made from Aspergillus niger through cultivation and extraction technique.

DEFINITION OF UNIT:

1 unit of pullulanase equals to the amount of enzyme which hydrolyzes pullulan to get 1 mg reducing sugar(calculated as glucose) at 60 ºC and pH 4.5 in 1 minute.

ENZYMATIC ACTIVITY: ≥1,000u/ml (liquid type);

                                     ≥2,000u/ml (liquid type)

WORKING CONDITION:

Temperature: 40~65℃, favorable at 60℃;

pH: 4.0~6.5, optimum 4.2~4.6

USAGE AND BENEFITS:

1. In glucose industry, pullulanse and glucoamylase can be used together in saccharification step. It can improve the yielding of glucose by reducing the content of oligosaccharides and reduce the dosage of the glucoamylase.

2. In maltose industry, pullulanse and fungal alpha-amylase are used for saccharifiction. The pullulanse can improve the yield of maltose and reduce the content of branched chain oligosaccharides. It can be used to produce maltose syrup with 70% maltose.

3. In beer industry, pullulanase can reduce the content of dextrin in the manufacture of dry beer. During saccharification, the use of pullulanase can not only improve the effect of saccharification but also shorten the time.

4. Pullulanse can also be used to improve the content of glucose and shorten saccharification time in the manufacture of monosodium glutamate, alcohol, vinegar and soy sauce and so on.

 

Packing specification:

25kgs/drum or 1125kgs/drum



Storage: 

Should be stored in a dry and cool place, avoiding high temperature.



Shelf life:

25℃, 6 months, enzymatic activity remains≥90%.



Safety:

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor