Pulluzyme
Pulluzyme is a well-balanced compound enzyme of Glucoamylase produced by Aspergillus niger, and Pullulanase produced by Bacillus subtilis. In the saccharification process, Pulluzyme effectively hydrolyzes α- 1,4-glucosidic linkages as well as α- 1,6-glucosidic linkages in liquefied starch, which gives a faster and completer hydrolysis result of the starch. It provides optimum parameters in the production of high glucose, maltose and fructose syrup.
Product families
Applications
- Confectionery
Product Families
- Enzymes & Starter Cultures
- Processing Aids
Other characteristics
- Brand
- Pulluzyme
- Functions
- Enzyme
- Ingredient Name
- Enzyme Blend
- Markets
- Food & Nutrition
- Enzyme Type
- Amylase
- Glucoamylase
- Pullulanase
- Ingredient
- Glucoamylase, Pullulanase
- Key Benefits
Higher dextrose yield,excellent performance; Great product stability,greater process stability; Concentrated and economical solution
- Technology
- Food Ingredients
- Dosage Guideline
0.35-0.6kg of Pulluzyme per ton of dry starch material.(Dosage optimization should be performed based on individual plant)
- Performance Conditions
Working pH range 3.5-6.5, optimum 4.0-5.0; Temperature 25-65°C , favorable at 50-60°C.
- Food Ingredients Features
- Improved Stability
- Superior Performance
- Food Ingredients Functions
- Enzyme
