• 介绍：
  本品是由地衣芽孢杆菌（Bacillus licheniformis）优良菌种经液体深层发酵精制而成。该产品具有耐酸性好、适用温度及pH范围广、能有效提高产量及反应速度等优点。
  普鲁兰酶是一种脱支酶，可水解液化淀粉中的α-1,6-D-糖苷键而产生直链多糖，能快速有效地作用于支链淀粉，与其他酶（糖化酶、β-淀粉酶）高效配合，从而达到加快反应速度，提高葡萄糖、麦芽糖含量的目的。

  产品特性

  1、  温度范围：有效温度范围40-60℃，最适温度范围50-60℃

  2、  PH值范围：有效范围4.0-6.0，最适范围4.5-5.5

  3、  比重1.10-1.20g/mL

  酶活定义：在60℃、pH4.5的条件下，1min从普鲁兰多糖释放相当于葡萄糖还原当量所需的酶量为一个酶活力单位，用1U表示。

  贮存

  本制剂属于生物活性物质，应置于低温、干燥处保存，避免阳光直射和长期与外界空气接触。

• 外观： 琥珀色液体

• 储存条件： 2-8℃

• 用途： 高温酸性条件下，水解液化淀粉中的α-1,6-D糖苷键产生包含1,4-α-D葡糖键的直链多聚糖。

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

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输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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