Pullulanase
Enzyme Preparations
9075-68-7
E1204
$7.07 ~ $10.61
Food
Free sample from 100g(NF)
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Product Info
What is Pullulanase?
Pullulanase is an enzyme that hydrolyzes the $alpha$-1,6 glucosidic linkages in pullulan and branched starches, and is primarily used in the food industry to improve yield during the production of high-maltose syrups and specialty sugars.
How is Pullulanase made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Development | Cultivate a high-yield microbial strain (e.g., Bacillus acidopullulyticus) from a master cell bank to create a viable seed culture for the main fermenter. | Maintain strict aseptic conditions to prevent contamination. Verify the purity, viability, and cell density of the seed culture before transfer. |
| 2 | Submerged Fermentation | Inoculate the sterile production medium in a large-scale bioreactor. Control process parameters to facilitate microbial growth and extracellular enzyme secretion. | Crucial parameters are pH (typically 5.0-7.0), temperature, dissolved oxygen, and agitation. The carbon source (e.g., starch) acts as an inducer for pullulanase production. |
| 3 | Harvesting & Cell Separation | Separate the microbial cells and solid waste from the fermentation broth, which contains the secreted pullulanase enzyme. | Typically performed via centrifugation or microfiltration. The process should be conducted at low temperatures (e.g., 4-8°C) to preserve enzyme activity. Efficient separation simplifies downstream steps. |
| 4 | Concentration | Concentrate the cell-free supernatant to reduce the processing volume and increase the enzyme's volumetric activity. | Ultrafiltration (UF) is the standard method. The membrane's Molecular Weight Cut-Off (MWCO) must be selected to retain the pullulanase enzyme while removing water and smaller impurities. |
| 5 | Purification | Further purify the concentrated enzyme solution to remove other proteins and impurities, achieving the desired product specification. | Methods may include chromatography (e.g., ion-exchange). The level of purity is application-dependent. Monitor the specific activity (enzyme units per mg of protein) to track purification efficiency. |
| 6 | Formulation & Standardization | Mix the purified enzyme with stabilizers (e.g., glycerol, sorbitol) and diluents to create a stable final product with a standardized activity level. | The final formulation is critical for ensuring long-term storage stability and consistent performance. QC checks must confirm the final enzyme activity meets specifications. |
| 7 | Final Processing & Quality Control | Prepare the final product as either a stabilized liquid or a dry powder (granulate). Conduct final quality checks before packaging. | For powders, spray drying is common; temperature control is vital to prevent denaturation. Final QC includes checks for enzyme activity, microbial contamination (bioburden), and purity. |
Technical Specifications
| CAS Number | 9075-68-7 |
| Solubility | Soluble in water or buffer |
| Storage Conditions | Store cool (2–8 °C) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Starch saccharification: debranch starch for high‑maltose/glucose syrup
brewing/alcohol
baking
Mechanism of action:
| Parameter | Pullulanase |
|---|---|
| Functional Category | Enzyme; Processing Aid; Antistaling Agent |
| Key Ingredients | Pullulanase (EC 3.2.1.41), a starch debranching enzyme. |
| Mechanism of Action | Catalyzes the specific hydrolysis of α-1,6-glycosidic linkages in amylopectin, pullulan, and related branched oligosaccharides. This debranching action breaks down the complex, branched structure of starch into smaller, linear chains, making it more susceptible to further enzymatic degradation by amylases. |
| Application Effect in Product | In baking, it retards starch retrogradation, improving crumb softness and extending shelf life. In starch processing, it increases the yield of glucose or maltose syrups when used with saccharifying enzymes (e.g., glucoamylase) by improving starch conversion efficiency. In brewing, enhances wort fermentability. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Pullulanase | Debranching Enzyme | Specifically hydrolyzes alpha-1,6 glycosidic linkages in amylopectin and pullulan. | Highly effective at breaking branch points, increasing the efficiency of other amylases. Can create linear dextrins for specific applications. | Has limited or no activity on alpha-1,4 linkages, requiring co-use with other enzymes for complete starch breakdown. | High-maltose syrup production, increasing saccharification yield for glucose syrups, brewing to improve fermentability, production of resistant starch. | To specifically target and eliminate starch branch points, maximizing the yield of fermentable sugars or linear dextrins when used with a saccharifying enzyme. |
| Isoamylase | Debranching Enzyme | Hydrolyzes alpha-1,6 glycosidic linkages in amylopectin and glycogen, but not pullulan. | Extremely high specificity for alpha-1,6 linkages in starch with almost no side activity on alpha-1,4 bonds. | Is inactive on pullulan, which can be a disadvantage in processes where that substrate is present or used for assays. | Starch structural analysis, modifying starch for texture, increasing saccharification yields in processes not involving pullulan. | For applications requiring the most precise debranching of amylopectin with minimal side reactions, especially in analytical contexts. |
| Glucoamylase | Saccharifying Enzyme | Hydrolyzes both alpha-1,4 and alpha-1,6 linkages from the non-reducing end of starch chains to release glucose. | Acts as a single-enzyme solution for producing glucose from dextrins, as it can break both types of bonds. | Its action on alpha-1,6 branch points is significantly slower than dedicated debranching enzymes. Prone to reversion reactions at high glucose levels. | Production of high-glucose and high-fructose syrups, bioethanol production, creating highly attenuated (dry) beers. | When the final desired product is glucose and a simplified, one-step saccharification process is preferred over a multi-enzyme approach. |
| Alpha-Amylase | Liquefaction Enzyme | Randomly cleaves internal alpha-1,4 glycosidic linkages within the starch molecule. | Rapidly and dramatically reduces the viscosity of starch slurry (liquefaction), making it processable. Available in highly thermostable forms. | Cannot hydrolyze alpha-1,6 branch points, leaving branched limit dextrins. Inefficient at producing small fermentable sugars. | Initial liquefaction stage of all starch processing for syrups, alcohol, and brewing. Used in baking for dough conditioning. | This is a necessary first step, not an alternative. It is used to break down large starch molecules into smaller dextrins before saccharification or debranching. |
| Beta-Amylase | Saccharifying Enzyme | Hydrolyzes alpha-1,4 linkages from the non-reducing ends to produce maltose. | Directly produces high yields of maltose, a disaccharide with specific functional properties (e.g., lower sweetness, browning). | Cannot bypass alpha-1,6 branch points, limiting the overall conversion yield from branched starch like amylopectin. | Production of high-maltose syrups for the food industry (confectionery, baking), brewing to control the maltose/dextrin profile. | When the desired end product is specifically maltose, often used in conjunction with Pullulanase to bypass branch points and increase yield. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications