• 介紹：
  本品是由地衣芽孢桿菌（Bacillus licheniformis）優(yōu)良菌種經(jīng)液體深層發(fā)酵精制而成。該產(chǎn)品具有耐酸性好、適用溫度及pH范圍廣、能有效提高產(chǎn)量及反應(yīng)速度等優(yōu)點(diǎn)。
  普魯蘭酶是一種脫支酶，可水解液化淀粉中的α-1,6-D-糖苷鍵而產(chǎn)生直鏈多糖，能快速有效地作用于支鏈淀粉，與其他酶（糖化酶、β-淀粉酶）高效配合，從而達(dá)到加快反應(yīng)速度，提高葡萄糖、麥芽糖含量的目的。

  產(chǎn)品特性

  1、  溫度范圍：有效溫度范圍40-60℃，最適溫度范圍50-60℃

  2、  PH值范圍：有效范圍4.0-6.0，最適范圍4.5-5.5

  3、  比重1.10-1.20g/mL

  酶活定義：在60℃、pH4.5的條件下，1min從普魯蘭多糖釋放相當(dāng)于葡萄糖還原當(dāng)量所需的酶量為一個(gè)酶活力單位，用1U表示。

  貯存

  本制劑屬于生物活性物質(zhì)，應(yīng)置于低溫、干燥處保存，避免陽光直射和長期與外界空氣接觸。

• 外觀： 琥珀色液體

• 儲(chǔ)存條件： 2-8℃

• 用途： 高溫酸性條件下，水解液化淀粉中的α-1,6-D糖苷鍵產(chǎn)生包含1,4-α-D葡糖鍵的直鏈多聚糖。

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

• 27. [IF=4.3] Hui Huang et al."Preparation of low estimated glycemic index (eGI) chestnut flours using enzymatic debranching and heat moisture treatment."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Jul;131:106260

• 26. [IF=5.6] Qin-Qing Wang et al."Hyper-Production of Pullulan by a Novel Fungus of Aureobasidium melanogenum ZH27 through Batch Fermentation."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(1):319

• 25. [IF=6] Xue Gong et al."New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Nov;189:115491

• 24. [IF=8.2] Wen-Xuan Hu et al."A new sight separation for collecting starch nanocrystals with small size and high crystallinity based on the hydrolysis mechanism."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Dec;253:126604

• 23. [IF=8.2] Sun Zihan et al."Starch nanoparticles as a new ice crystal nucleator in Lactobacillus bulgaricus CICC 6097 cryoprotection."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126395

• 22. [5.581] Li Zhen et al."Effects of 1-Methylcyclopropene Combined with Tea Polyphenols Coating Treatment on Storage Quality and Cell Wall Metabolism of Bracken (Pteridium aquilinum var. latiusculum)."Food and Bioprocess Technology.2023 Mar;:1-15

• 21. [9.231] Wen-Xuan Hu et al."Formation mechanism of starch nanocrystals from waxy rice starch and their separation by differential centrifugation."FOOD CHEMISTRY.2023 Jun;412:135536

• 20. [9.231] Xiangxiang Sun et al."Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch."FOOD CHEMISTRY.2023 Mar;405:134837

• 19. [IF=9.231] Huishan Shen et al."A new pre-gelatinized starch preparing by spray drying and electron beam irradiation of oat starch."FOOD CHEMISTRY.2022 Aug;:133938

• 18. [IF=5.916] Huishan Shen et al."Dielectric barrier discharge plasma improved the fine structure, physicochemical properties and digestibility of α-amylase enzymatic wheat starch."Innov Food Sci Emerg. 2022 Jun;78:102991

• 17. [IF=6.953] Xiaoxia Yan et al."Formation and properties of starch-palmitic acid complex nanoparticles and their influence on Pickering emulsions."Int J Biol Macromol. 2022 Apr;204:685

• 16. [IF=5.396] Huishan Shen et al."Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma."Food Funct. 2021 Aug;12(17):8169-8180

• 15. [IF=6.953] Yu-Sheng Wang et al."Preparation of VII-type normal cornstarch-lauric acid complexes with high yield and stability using a combination treatment of debranching and different complexation temperatures."Int J Biol Macromol. 2020 Jul;154:456

• 14. [IF=6.953] Huishan Shen et al."The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment."Int J Biol Macromol. 2021 Nov;191:821

• 13. [IF=7.514] Xiaoxia Yan et al."Characterization of resistant starch nanoparticles prepared via debranching and nanoprecipitation."Food Chem. 2022 Feb;369:130824

• 12. [IF=7.514] Hongrui Sun et al."Effects of treatment methods on the formation of resistant starch in purple sweet potato."Food Chem. 2022 Jan;367:130580

• 11. [IF=7.514] Huishan Shen et al."Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties."Food Chem. 2022 Mar;372:131240

• 10. Huang, Ting-Ting, et al. "Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch." Food chemistry 187 (2015): 218-224.https://doi.org/10.1016/j.foodchem.2015.04.050

• 9. 張凡,李書田,王顯瑞,沈群.小米分離蛋白提取方法優(yōu)化及對蛋白組成的影響[J].中國食品學(xué)報(bào),2021,21(02):161-170.

• 8. Kiramat Ali Shah,高彬彬,李潔瓊,崔京浩.丙二醇對利扎曲普坦普魯蘭多糖/麥芽糖糊精口腔速溶膜劑制劑學(xué)性質(zhì)的影響[J].當(dāng)代化工,2020,49(11):2379-2382.

• 7. 余世鋒, 楊慶余, 劉軍,等. 酶解處理對大米R(shí)S_3型抗性淀粉產(chǎn)率的影響[J]. 食品工業(yè), 2015(7):179-183.

• 6. 張倩倩, 常曉蕾, 王榮談,等. 青稞慢性消化淀粉制備條件優(yōu)化的研究[J]. 上海農(nóng)業(yè)學(xué)報(bào), 2015, 31(005):6-12.

• 5. 張智, 李晴, 化洪苓,等. 橡子粉酶法制備低聚異麥芽糖的工藝研究[J]. 食品工業(yè)科技, 2017(21):158-163+168.

• 4. 劉淑婷 王穎 王志輝 等. 不同品種蕓豆淀粉及其抗性淀粉結(jié)構(gòu)和物化特性比較[J]. 中國食品學(xué)報(bào) 2020(4).

• 3. 王波, 周遠(yuǎn)潔, 于孝民,等. 麥芽糖漿制取中的糖化工藝研究[J]. 食品與發(fā)酵科技, 2018, 54(06):66-68.

• 2. 王凱, 馮濤, 雷聲,等. 辛烯基琥珀酸短鏈葡聚糖包埋橙花叔醇的研究[J]. 食品研究與開發(fā), 2019, 040(024):144-152.

• 1. 王凱, 馮濤, 雷聲,等. 薄荷油微膠囊的制備及其性能研究[J]. 食品安全質(zhì)量檢測學(xué)報(bào), 2019, 010(017):5822-5826.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *