Relevant Introduction of Pullulanase Enzyme

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Relevant Introduction of Pullulanase Enzyme

Pullulanase enzyme is a kind of amylase, named for its specific hydrolysis of pullulanase, which belongs to the amylases.

The pullulanase enzyme is a thermostable debranching enzyme applied at low pH. It can be used with glucoamylase to produce high glucose syrup and high maltose syrup from the liquefied starch syrup. This is an enzyme produced by genetically engineered Bacillus licheniformis. The enzyme is stable at high temperature and acidity and can hydrolyze the alpha-1.6-D glycoside bond in liquefied starch to produce straight-chain polysaccharides containing (1,4-alpha-D) glucose bond.

This enzyme conforms to the food-grade enzymes recommended by the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) and Food Chemical Pharmacopoeia (FCC). In the United States, it is considered safe to use products.

The pullulanase enzyme and other amylases cooperate or act alone to improve food quality, reduce food consumption, save costs and reduce pollution. The properties of the pullulanase enzyme which can decompose branched chains determine its wide application in the food industry. It has become a promising new variety of amylase preparations and has broad prospects for development and application. The application of the pullulanase enzyme in the food industry will become more and more extensive and in-depth. At present, the industrialized production of the pullulanase enzyme in the world is ridged by Denmark. It is concluded that our country is limited to laboratory research and has low enzyme activity. Therefore, the development of the pullulanase enzyme has an important industrial value in the field of food processing.

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