DESCRIPTION
The product is produced by mixing carefully optimized
proportion of glucoamylase and pullulanase produced separately from safe
microbial strains by submerged fermentation, separation and purification. The combination of glucoamylase with
supplementary pullulanase makes saccharification more efficient by avoiding
limit dextrin and by-product formation, and therefore saving processing cost
while producing more glucose.
MECHANISM
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. When used
together with glucoamylase, it speeds up saccharification by degrading α-1,6-glucosidic linkage and increases glucose yield.
REACTION PARAMETERS
PARAMETERS |
RANGE |
Activity
Temperature |
30℃-65℃ |
Optimum
Temperature |
58℃-62℃ |
Activity pH |
3.5-6.0 |
3.8-5.0 |
PRODUCT
SPECIFICATION
Items |
Description |
Physical Form |
Liquid |
Color** |
Brown |
Odour |
Normal microbial
fermentation odour. |
** Color: Color can
vary from batch to batch. Color intensity is not an indication of enzyme
activity.
PRODUCT STANDARD
The product complies with GB1886.174.
No. |
ITEMS |
INDEX |
|
1 |
Bulk
density/(g/ml) |
≤1.25 |
|
2 |
pH/(25℃) |
3.0~5.0 |
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
4 |
Arsenic/(mg/kg) |
≤3.0 |
|
5 |
Total viable
count/(CFU/mL) |
≤50000
|