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Pullulanase applied in starch sugar, organic acid, beer saccharification, etc.

Pullulanase applied in starch sugar, organic acid, beer saccharification, etc.

Place of Origin : CHINA
Certification : ISO9001
Model Number : ENZYME AODER-2015
MOQ : 500kgs
Price : 2.3-7.9USD/LG
Packaging Details : 25KGS/TOUM
Delivery Time : WITHIN 20DAYS
Supply Ability : 100TONS
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Improve the yielding of glucose

Improve the effect of saccharification

Shorten the time

Reduce the dosage of the glucoamylase

PU1L is a liquid-type pullulanase preparation made from excellent strain of Bacillus Licheniformis through deep fermentation and extraction technique. Pullulanase is one type of isoamylase which can selectively hydrolyze pullulan, amylase and corresponding α-1, 6-glucosidic in oligosaccharide, thereby, cutting down the whole hydrolysis branch enzyme. Being used with other enzymes (glucoamylase, beta-amylase) can reach the effect of quickening the reaction speed and improving the content of glucose and maltose. It is applied broadly in the industries of starch sugar, organic acid, beer saccharification, modified starch, food, and brewing industries, etc.

Grade: food grade.







Volume weight (Liquid type)



:Normal fermentation odour

:Soluble with little subsidence


:≤1.25 g/mL


Temperature: 40℃~65℃, optimum at 60;

pH: 4.0~6.5, optimum 4.2-4.6.


The amount of pullulanase needed to hydrolyze the pullulan to produce 1mg reducing sugar (calculated by glucose) at 60°C and pH4.5 is defined as one enzyme activity unit and marked with u/g (u/mL).


--Starch sugar, glucose maltose, high maltose syrup, high-fructose syrup;



--Monosodium glutamate, vinegar and soy sauce.


--In glucose industry, pullulanase 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;

--In maltose industry, pullulanase and fungal alpha-amylase are used for saccharification. The pullulanase 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;

--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;

--Pullulanase 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.


The following dosage is an example of 1,000u/ml. Other specification can be converted according to the enzyme activity.

--In the manufacture of high maltose syrup (>70%): using pullulanase with β- amylase in saccharification stage. The recommended method: adding pullulanase in proportion of 0.5-1.0L/t of dry basis and β-amylase (based on 700,000u/mL) 0.5-1.0L/t of dry basis, for 24 hours;

--In the manufacture of super high maltose syrup (>90%): in the saccharification stage it needs to used with β-amylase. The recommended method: adding β-amylase in proportion of 1.5-2.0L/t of dry basis (based on 700,000u/mL), pullulanase 1.5-2.8L/t of dry basis, saccharifying for 24 hours and adding maltotriose enzyme 1.5-2.0L/t of dry basis, saccharifying for another 24 hours;

--In process of beer brewing: add pullulanase in proportion of 10-50mL/t of wheat juice in saccharifying and fermentation stage, to improve the fermentation degree and shorten saccharifying time;

--In manufacture of modified starch food: the recommended dosage is 0.6-2.0 L/ton of raw materials;

--In saccharifying process of monosodium glutamate, alcohol, vinegar, soybean sauce and others: adding pullulanase can reduce dextrin residue and improve the utilization of raw material. The recommended dosage is 0.1-0.3L/t of raw material.


25kgs/drum or 1125kgs/drum. Or as per requirement.


This product is an active biological preparation. It should be stored and transported in a cool, dry and ventilated place avoiding sunlight.


Under favorable storage condition, the shelf life is 12 months.

Notice: tighten the lid after each usage to avoid pollution or damp.


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.

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