Abstract
In this work, we investigated the influence of dextranase enzyme on the molecular weight parameters of remaining dextran and intrinsic viscosity after different enzymatic treatments at different steps during sugar manufacturing. A spectrophotometric method was used to determine the relative activity of dextranase and the result has been confirmed by measured reducing sugar using HPLC system. For comparison, the action patterns of concentrated and diluted enzymes were additionally included in the experiments. Addition of dextranase to juice were much more efficient and economical to reduce the Mw of remaining dextran than adding it to evaporator syrups. Addition of dextranase at juice pH 5.5 showed similar minimum Mw with the lowest intrinsic viscosity, observed at 55.0 °C, and activities decreased after 20°Brix. The highest dextran removal was observed at dextranase concentration at 100 ppm/juice which was resulted in 80.29 % removal dextran in the juice, Moreover, the higher the level of concentrated dextranase applied to the juice, the more the removal of dextran occurred. In addition, the longer the availability of the residence time in the factory, the lower dextran Mw has been observed. To reach a satisfactory level of dextran hydrolysis, it was necessary to correct the dose of dextranase enzyme according to the losses of activity caused by the high °Brix.
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Acknowledgments
This study was financially supported by the Fundamental Research Funds for the Central Universities (No. JUSRP11225), Project of the State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-ZZB-201206), and the National Key Technology R&D Program for the 12th Five-Year Plan (Nos. 2012BAD37B01, 2012BAD37B02 and 2012BAD37B06).
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Bashari, M., Tounkara, F., Abdelhai, M.H. et al. Impact of Dextranase on Sugar Manufacturing and its Kinetic on the Molecular Weights of Remaining Dextran. Sugar Tech 15, 84–93 (2013). https://doi.org/10.1007/s12355-012-0195-4
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DOI: https://doi.org/10.1007/s12355-012-0195-4