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- 询价记录
- 文献和实验
- 技术资料
- 保质期：
1年
- 英文名：
Pullulanase M1 (K. planticola)
- 库存：
请咨询
- 供应商：
上海经科化学科技有限公司
- CAS号：
9075-68-7
- 保存条件：
2-8℃
- 规格：
700U
普鲁兰酶M1Pullulanase介绍：
High purity Pullulanase M1 (Klebsiella planticola) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
Recommended pullulanase for research on starch structure.
| Content: | 700 Units |
| Shipping Temperature: | Ambient |
| Storage Temperature: | 2-8oC |
| Formulation: | In 3.2 M ammonium sulphate |
| Physical Form: | Suspension |
| Stability: | > 1 year under recommended storage conditions |
| Enzyme Activity: | Pullulanase/Limit-dextrinase |
| EC Number: | 3.2.1.41 |
| CAZy Family: | GH13 |
| CAS Number: | 9075-68-7 |
| Synonyms: | pullulanase; pullulan 6-alpha-glucanohydrolase |
| Source: | Klebsiella planticola |
| Molecular Weight: | 109,000 |
| Concentration: | Supplied at ~ 650 U/mL |
| Expression: | Purified from Klebsiella planticola |
| Specificity: | Hydrolysis of (1,6)-α-D-glucosidic linkages in pullulan, amylopectin and glycogen, and in the α- and β-limit dextrins of amylopectin and glycogen. |
| Specific Activity: | ~ 30 U/mg (40oC, pH 5.0 on pullulan) |
| Unit Definition: | One Unit of pullulanase activity is defined as the amount of enzyme required to release one µmole of glucose reducing-sugar-equivalents per minute from pullulan (5 mg/mL) in sodium acetate buffer (100 mM), pH 5.0 at 40oC. |
| Temperature Optima: | 40oC |
| pH Optima: | 5 |
| Application examples: | Applications in the cereals, food and feeds industries particularly in starch saccharification and production of high glucose or maltose syrups. |
普鲁兰酶M1说明书(PDF)请向客服索取！
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文献和实验1.Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches.
Ma, M., Zhang, X., Zhu, Y., Li, Z., Sui, Z. & Corke, H. (2024). International Journal of Biological Macromolecules, 257, 128535.
2.Characterization of the Glucan-Branching Enzyme GlgB Gene from Swine Intestinal Bacteria.
Shao, Y., Wang, W., Hu, Y. & Gänzle, M. G. (2023). Molecules, 28(4), 1881.
3.The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability.
Li, J., Wang, Q., Blennow, A., Herburger, K., Zhu, C., Nurzikhan, S., wei, J., Zhong, Y. & Guo, D. (2022). LWT, 169, 113892.
4.The influence of amylose content on the modification of starches by glycogen branching enzymes.
Gaenssle, A. L., van der Maarel, M. J. & Jurak, E. (2022). Food Chemistry, 133294.
5.Slowly digestible property of highly branched α-limit dextrins produced by 4, 6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo.
Ryu, J. J., Li, X., Lee, E. S., Li, D. & Lee, B. H. (2021). Carbohydrate Polymers, 275, 118685.
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