{{Short description|Enzyme}} {{Infobox enzyme | Name = Pullulanase | EC_number = 3.2.1.41 | CAS_number = 9075-68-7 | GO_code = | image = 2yoc.jpg | width = 270 | caption = Debranching enzyme homotetramer, ''Klebsiella oxytoca'' }} '''Pullulanase''' ({{EnzExplorer|3.2.1.41}}, ''limit dextrinase'', ''amylopectin 6-glucanohydrolase'', ''bacterial debranching enzyme'', ''debranching enzyme'', ''α-dextrin endo-1,6-α-glucosidase'', ''R-enzyme'', ''pullulan α-1,6-glucanohydrolase'') is a specific kind of glucanase, an amylolytic exoenzyme, that degrades pullulan.<ref>{{cite book | chapter = Glycogen and starch debranching enzymes | title = The Enzymes |author1-link=Ernest Y. C. Lee | vauthors = Lee EY, Whelan WJ |year = 1972 |volume = 5 |pages = 191–234 | veditors = Boyer PD |edition = 3rd |publisher = Academic Press |location = New York }}</ref><ref>{{cite book | title = Complex Carbohydrates | vauthors = Bender H, Wallenfels K | chapter = Pullulanase (An amylopectin and glycogen debranching enzyme) from Aerobacter aerogenes |year = 1966 |volume = 8 |pages = 555–559 | doi = 10.1016/0076-6879(66)08100-X | series = Methods in Enzymology | isbn = 9780121818081 }}</ref><ref>{{cite journal | title = Observations on the specificity and nomenclature of starch debranching enzymes | vauthors = Manners DJ |journal = J. Appl. Glycosci. |year = 1997 |volume = 44 |pages = 83–85 }}</ref> It is produced as an extracellular, cell surface-anchored lipoprotein by Gram-negative bacteria of the genus ''Klebsiella''. Type I pullulanases specifically attack α-1,6 linkages, while type II pullulanases are also able to hydrolyse α-1,4 linkages. It is also produced by some other bacteria and archaea. Pullulanase is used as a processing aid in grain processing biotechnology (production of ethanol and sweeteners).
Pullulanase is also known as pullulan-6-glucanohydrolase (Debranching enzyme). Its substrate, pullulan, is regarded as a chain of maltotriose units linked by α-1,6-glycosidic bonds. Pullulanase will hydrolytically cleave pullulan (α-glucan polysaccharides).
== Pullulanase enzyme in the food industry == In the food industry, pullulanase works well as an ingredient. Pullulan can be applied directly to foods as a protective glaze or edible film due to its ability to form films. It can be used as a spice and flavoring agent for micro-encapsulation.<ref>{{cite journal | title = Pullulan production by fermentation and usage in the food industry | vauthors = Yatmaz E, Turhan |journal = GIDA-Journal of Food |year = 1995 |volume = 2 |pages = 95–102 }}</ref> It is used in mayonnaise to maintain consistency and quality. It is additionally used in low-calorie food formulations as a starch replacement.
Pullulanase can be used to convert starches in grains into fermentable sugars, which yeast can use to produce alcohol during fermentation.
== References == {{reflist}}
==External links== *{{MeshName|pullulanase}}
{{Sugar hydrolases}} {{Enzymes}} {{Portal bar|Biology|border=no}}
Category:EC 3.2.1
{{Bacteria-stub}} {{3.2-enzyme-stub}}