Pullanase Courses

Pullanase is an enzyme that is isolated from Penicillium camemberti, a fungus used in the manufacture of Roquefort and Camembert cheeses. Pullanase hydrolyzes the pullulan present in the cheese, thus allowing it to be cut into smaller pieces easily. Pullanase is considered to be the primary enzyme used in the manufacture of the related blue cheeses, such as Cashel Blue and Stilton. Pullanase is a polysaccharide hydrolase, a type of enzyme that is used to break down complex carbohydrates. Specifically, pullanase hydrolyzes the α-1,6-glucosidic linkages present in pullulan, releasing glucose as a product of the reaction. Pullulan is an exopolysaccharide that is produced by many species of fungi, and is a major contributor to the texture of blue cheeses. Pullanase helps to break down the pullulan during the cheese-making process, resulting in a soft texture that allows the cheese to be cut into smaller portions. Although pullanase is primarily used to facilitate the production of blue cheeses, it has also been explored for several non-food applications. Pullanase has been found to possess activity toward several other polysaccharides — including alginates, hyaluronan, and chitosan — in both biotechnological and medicinal contexts. For example, pullanase has been tested as a potential tool in the synthesis of advanced materials, and as an agent to increase the bioavailability of certain drugs.