pullulanase from bacillus acidopullulyticus
Pullulanase
CAS: 9075-68-7
Molecular Formula:
pullulanase from bacillus acidopullulyticus - Names and Identifiers
pullulanase from bacillus acidopullulyticus - Physico-chemical Properties
| Density | 1.25 g/mL at 25 °C(lit.) |
| Appearance | Amber liquid |
| Storage Condition | 2-8℃ |
| MDL | MFCD00081941 |
| Physical and Chemical Properties | Chemical properties brownish yellow fine powder or nearly white liquid. Soluble in water, a few insoluble in ethanol, chloroform and ether. Hydrolyzes the 1, 6-alpha-glucosidic bonds in budding Pullulan, while mono-amylase and alpha-amylase enable amylopectin and glycogen in dextrin hydrolysis into maltotriose and maltose. |
| Use | Under high-temperature acidic conditions, the hydrolysis of α-1,6-D glycosidic bonds in liquefied starch produces straight chain polysaccharides containing 1,4-α-D glucan bonds. |
pullulanase from bacillus acidopullulyticus - Risk and Safety
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3v |
pullulanase from bacillus acidopullulyticus - Reference
| Reference Show more | 1. Wang, Kai, Feng, Tao, Lei, et al. Preparation and properties of peppermint oil microcapsules [J]. Journal of Food Safety and quality testing, 2019, 010(017):5822-5826. 2. Wang, Kai, Feng, Tao, Lei, et al. Study on octenyl succinic acid short-chain dextran entrapped nerol [J]. Food Research and Development, 2019, 040(024):144-152. 3. Wang Bo, Zhou Yuanjie, Yu Xiaomin, etc. Study on saccharification process in preparation of maltose syrup [J]. Food and Fermentation Technology, 2018, 54(06):66-68. 4. Liu Shuting, Wang Ying, Wang Zhihui, et al. Comparison of structure and physicochemical properties of different varieties of kidney bean starch and its resistant starch [J]. Chinese Journal of Food Science 2020(4). 5. Zhang Zhi, Li Qing, Hua Hong Ling, etc. Study on enzymatic preparation of isomaltooligosaccharide from Acorn powder [J]. Science and Technology of food industry, 2017(21):158-163 168. 6. Zhang Qianqian, Chang Xiaolei, Wang Rong talk, etc. Study on optimization of preparation conditions of barley chronic digestion starch [J]. Shanghai Journal of Agricultural Sciences, 2015, 31(005):6-12. 7. Yu Shifeng, Yang Qingyu, Liu Jun, etc. Effect of enzymatic hydrolysis on the yield of rice RS_3 resistant starch [J]. Food Industry, 2015(7):179-183. 8. Kiramat Ali Shah, Gao Binbin, Li Jieqiong, Cui Jinhao. Effect of propylene glycol on the pharmaceutical properties of rizatriptan polysaccharide/maltodextrin oral fast dissolving film [J]. Contemporary Chemical Engineering, 2020,49(11):2379-2382. 9. Zhang Fan, Li Shutian, Wang Xiangrui, Shen Qun. Optimization of extraction method of millet protein isolate and its effect on protein composition [J]. Chinese Journal of Food Science, 2021,21(02):161-170. 10. Huang, Ting-Ting, et al. "Effect of branching and heat-movement treatments on structural characteristics and divergence of sweet potato starch." Food chemistry 187 (2015): 218-224.https:// doi.org/10.1016/j. Food Chem. 5/4/050 11. [IF = 7.514] Huishan Shen et al."Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties."Food Chem. 2022 Mar;372:131240 12. [IF=7.514] Hongrui Sun et al."Effects of treatment methods on the formation of resistant starch in purple sweet potato."Food Chem. 2022 Jan;367:130580 13. [IF=7.514] Xiaoxia Yan et al."Characterization of resistant starch nanoparticles prepared via debranching and nanoprecipitation."Food Chem. 2022 Feb;369:130824 14. [IF=6.953] Huishan Shen et al."The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment."Int J Biol Macromol. 2021 Nov;191:821 15. [IF=6.953] Yu-Sheng Wang et al."Preparation of VII-type normal cornstarch-lauric acid complexes with high yield and stability using a combination treatment of debranching and different complexation temperatures."Int J Biol Macromol. 2020 Jul;154:456 16. [IF=5.396] Huishan Shen et al."Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma."Food Funct. 2021 Aug;12(17):8169-8180 17. [IF=6.953] Xiaoxia Yan et al."Formation and properties of starch-palmitic acid complex nanoparticles and their influence on Pickering emulsions."Int J Biol Macromol. 2022 Apr;204:685 18. [IF=5.916] Huishan Shen et al."Dielectric barrier discharge plasma improved the fine structure, physicochemical properties and digestibility of α-amylase enzymatic wheat starch."Innov Food Sci Emerg. 2022 Jun;78:102991 |
pullulanase from bacillus acidopullulyticus - Introduction
This product is refined by liquid submerged fermentation of excellent strains of Bacillus licheniformis (Bacillus licheniformis). The product has the advantages of good acid resistance, wide range of applicable temperature and pH, and can effectively increase the yield and reaction speed. Pullulanase is a debranching enzyme, which can hydrolyze α-1, 6-D-glycosidic bonds in liquefied starch to produce amylose polysaccharide. It can act on amylopectin quickly and effectively, and cooperate with other enzymes (glucoamylase, β-amylase) efficiently, so as to accelerate the reaction speed and increase the content of glucose and maltose. Product characteristics 1. Temperature range: effective temperature range 40-60 ℃, optimum temperature range 50-60 ℃ 2, PH range: effective range 4.0-6.0, optimum range 4.5-5.53, specific gravity 1.10-1.20 g/mL enzyme activity definition: under the conditions of 60 ℃ and pH4.5, the amount of enzyme required to release from pullulan in 1min equivalent to glucose reduction equivalent is an enzyme activity unit, expressed by 1U. Storage of this preparation is a bioactive substance, should be stored in a low temperature, dry place, to avoid direct sunlight and long-term contact with the outside air.
Last Update：2022-10-16 17:41:00
pullulanase from bacillus acidopullulyticus - Nature
| EPA chemical substance information | Pullulanase (9075-68-7) |
Last Update：2024-04-09 19:04:56
pullulanase from bacillus acidopullulyticus - Uses and methods of synthesis
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pullulanase can improve the fermentability of wort and change the components of wort saccharification, which is often added to the brewing of "dry" beer and low-energy beer, may be added at the time of saccharification.
purpose
hydrolysis of impurities in the processing of sugars, honey, grains, starches and beverages.
production method
prepared from Klebsiella aerogenes under controlled fermentation conditions.
Last Update：2024-04-09 18:58:34
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Multiple SpecificationsSpot supply
Product Name: Pullulanase Visit Supplier Webpage Request for quotationCAS: 9075-68-7
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
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