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Pullulanase KS1, Thermostable

Product#: FNK-PLN-97-01

$354.22

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Pullulanase KS1, Thermostable

Cat. No. FNK-PLN-97-01
Volume 5 ml
Form 25mM Tris-HCl (pH 7.5), 1 mM EDTA, 10 mM NaCl
Storage -20℃
Activity 26.2 U/ ml
Notes For research use only

EC No. 3.2.1.41
Substrate pullulan
Reaction product maltotriose
Reaction temperature ~90℃
Reaction pH 4.5~7.0

Description

Enzymes work at high temperature with high reactivity The "Thermostable Enzyme".

Generally, enzymes in the living body are denatured and lose activities at the temperature over 50 - 60°C.
However, the thermostable enzymes obtained from special microorganisms (hyper-thermophilic microorganisms) alive at high temperature (over 70°C) have unique characteristics.

Using regular enzymes as a catalyst in chemical reactions are not cost effective due to its low stability and needs of additional enzyme.
By using these thermostable enzymes, we can expect not only cost saving but also other advantages - especially in the field of fine chemicals.

Features of Thermostable Enzyme

Highly stable and durable for long term use
High reactivity at high temperature (70 - 100°C)
Resistance to organic solvent is expected
Special instruments to inhibit bacterial growth are not required.
Reaction speficity is much higher compared with chemical reaction
Speed of reaction can be accelerated

Unit definition

One unit is defined as the amount of enzyme which hydrolyzes pullulan, liberating reducing carbohydrate with a reducing power equivalent to 1.0 µmol glucose per 1 minute at pH 5.5 and 70 ºC.

Activity measurement

Pullulanase activity was determined by measuring the amount of reducing sugar released during enzymatic hydrolysis. A 400 µl reaction mixture containing 200 µl of McIlvaine buffer (pH 5.5), 1% of pullulan (50,000~100,000 MW, Wako pure chemical industries, Ltd.) and appropriate dilution of pullulanase was incubated at 70 oC for 5 min after 5 min preincubation at 70 ºC without the enzyme. The reaction was stopped by chilling the
mixture with ice cold water. The amount of reducing sugar was determined by Somogyi-Nelson method.