Starch and pullulan degrading enzymes are essential industrial biocatalysts. Pullulan-degrading enzymes are grouped into pullulanases (types I and type II) and pullulan hydrolase (types I, II and III). Generally, these enzymes hydrolyse the α-1,6 glucosidic bonds (and α-1,4 for certain enzyme groups) of substrates and form reducing sugars such as glucose, maltose, maltotriose, panose or isopanose. This review covers two main aspects: (i) bibliometric analysis of publications and patents related to pullulan-degrading enzymes and (ii) biological aspects of free and immobilised pullulan-degrading enzymes and protein engineering. The collective data suggest that most publications involved researchers within the same institution or country in the past and current practice. Multi-national interaction shall be improved, especially in tapping the enzymes from unculturable prokaryotes. While the understanding of pullulanases may reach a certain extend of saturation, the discovery of pullulan hydrolases is still limited. In this report, we suggest readers consider using the next-generation sequencing technique to fill the gaps of finding more new sequences encoding pullulan-degrading enzymes to expand the knowledge body of this topic.

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The Internet usage has become prevalent phenomenon among university students. Researchers claim that highly usage of the Internet affected the student's academic performance. This study aims to determine the Internet use patterns and the relationship between Internet usage and examination results among Universiti Teknologi Malaysia students. A total of 130 questionnaires were distributed using simple random sampling among undergraduate Kolej Perdana, Universiti Teknologi Malaysia students who were willing to participate. Data collected were analysed using descriptive statistics and Spearman's rho test, a non-parametric test. The finding reveals that internet usage among UTM students were very high and weak correlation was considered between internet use patterns and examination results, r(130)=0.116 with p value > 0.05

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