Pullulanase enzyme for beer brewing industrial Sunson PUL2

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Sunson Industry Group Co., Ltd. is a recognized leader, engaged in exploring, researching, manufacturing and marketing the enzyme industry in China and in the world.
In 1996, Sunson started enzyme business in China. After a decade with our full efforts, Sunson has grown to be a group enterprise with 2 R&D centers, 4 manufacturing bases, over 30 branches and subsidiary companies, and more than 5...

Product description

This product is obtained by deep fermentation of Bacillus Licheniformis.It is widely used in manufacture of beer, starch sugar, monosodium glutamate and alcohol industry etc.
The enzyme is a thermal stable debranching enzyme at low Ph (starch α-1,6-Glucosidase).It hydrolyzes the α-1,6--glucosidic linkages and effectively affect on branched chain starch and work in other enzymes (Glucoamylase ,Fungal Alpha- Amylase ).So ,it can quicken reaction speed and improve the content of glucoamylase and maltose

Technical Details

Appearance: Liquid with low subsidence
Colour: Brown
Odour: Normal fermentation odour
pH: Stable 4.0-6.5, optimum 4.2-4.6
Enzymatic Activity: ≥2,000 u/mL 
Activity Temperature: 40-65℃,Favorable at 60℃
Bulk Density: ≤1.25g/mL

1 unit of Pullulanase equals to the amount of enzyme needed to liberate 1mg of reducing sugar( Calculated as glucose) from pullulan in one minute at pH4.5, 60 ℃.


Should be stored in a cool place, avoiding high temperature and isolation.

25℃, 6 months, enzymatic activity remains≥90%. Increase dosage after shelf life.

1.In manufacture of glucose, Pullulanse and glucoamylase together use in saccharification step. The usage of pullulanse can improve the yield of glucose by reducing the content of oligosaccharides, and can reduce the usage of glucoamylase. 
2.In manufacture of maltose, Pullulanase and Fungal Alpha-Amylase can use saccharification step. The usage of pullulanse can improve the yield of maltose by reducing the content of branched chain oligosaccharides,and can produce maltose syrup with content of  70% maltose. 
3.In manufacture of beer, Pullulanase can reduce the content of dextrin for the application of dry beer. Adding pullulanase not only improve the effect of saccharificatin but also shorten the saccharification time on saccharification step. 
4.It also can add Pullulanse to improve the content of glucose and shorten saccharification time in the manufacture of monosodium glutamate, alcohol, vinegar and soy sauce etc.

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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