PULLULANASE MAX P-1000

The pululanase MAX P-100 is derived from submerged fermentation of Bacillus licheniformis . This product has great acidity-tolerance and wide reaction temperature range for production optimization.Pullulanase is a debranching enzyme that thydrolyzez α-1,6-D-glycosidic linkages in liquefied starch to render linear polysaccharides.ltis highly effective against amylopectin and can increase reaction speed and glucose/maltose yields when used in concert with other enzymes such as our glucoamylase and β-amylase products.

GLUCOAMYLASE MAX A.2

The glucoamylase MAX A product consists of glucoamylase and pullulanase. Glucoamylase is derived from submerged fermentation of Aspergillus niger. It hydrolyzes a-D-1,4-glycosidic bonds quickly as well as α-D-1,6-glycosidic bonds slowly to release glucose.Pullulanase is derived from submerged fermentation of Bacillus licheniformis and rapidly hydrolyzes α -D-1,6-glucosidic linkages in liquefied starch to linear dextrins. Concerted action of glucoamylase and pullulanase increases glucose yield for high concentration glucose and glucose-derived products.

THERMOTOLERANT α-AMYLASE MAX HPA

The thermotolerant x-amylase MAX HPA is derived from submerged fermentation of Bacilus licheniformis . This product is highly efficient and thermotolerant.

α-TRANSGLUCOSIDASE MAX T-30

The proprietary a -transglucosidase is especially designed for production of oligo-isomaltose with significant improvement in bothefficiency and effectiveness. The product derived from submerged fermentation of Asperillus niger .It catalyzes formation of the α-1 , 6-glycosidic bond between free glucose and other glucose or maltose to form branched oligosaccharides such as isomaltose and panose.

BACTERAIL α-AMYLASE MAX MA

The bacterail α-amylase MAX MA02 is derived from submerged fermentation of Bacillus amyloliquefaciens.This product randomly hydrolyzes α-1,4-glucosidic linkages in starch to produce short-chain dextrins of different sizes,as well as small quantities of low-molecular-weight sugars such as maltose and glucose.Starch viscosity is rapidly reduced by process of liquefaction.

Moderate temperature α- Amylase MAX MA02

Fuda Biotech Medium Temperature α- Amylase MAX MA is refined by liquid deep fermentation using an excellent strain of Bacillus amyloliquefaciens. It can randomly hydrolyze the internal structure of starch molecules α - 1,4-glucosidic bonds generate short chain dextrins of varying lengths and small amounts of low molecular sugars such as maltose and glucose, resulting in a rapid decrease in the viscosity of starch paste.