Minimizing of Dextran during Sugar Beet Manufacturing
H. S. Abd Alraoof *
Food Science and Technology Department, Faculty of Agriculture, Azhar University, Egypt.
S. I. El- Syiad
Food Science and Technology Department, Faculty of Agriculture, Azhar University, Egypt.
A. A. Abdel- Hamid
Food Science and Technology Department, Faculty of Agriculture, Azhar University, Egypt.
Sanaa A. El- Sherif
Food Science Department, Faculty of Agriculture, minia University, Egypt.
*Author to whom correspondence should be addressed.
Abstract
The most serious processing problem can clear arise from the presence of dextran gum. The presence of dextran in sugar processing leads to less of sucrose and creates problems to sugar producers by increasing viscosity, lowing sugar yield, increasing molasses purities slowing filtration. The application of dextran enzyme to reduce dextran from raw juice was more efficient and economic than adding it to clear juice and syrup. Sixty percent of dextran removal was achieved when dextranase applied at concentration of 20u/100ml raw juice and 30min incubation. The dextran reduction and reached 65% by the use of 30u under some condition in clear juice, the percentage of dextran reduction reached 25,27 and 45% when dextranase enzyme used at 30u /100mol after 10,20 and 30 min of the incubation respectively. The use of the application of dextranase enzyme to reduce dextran from raw juice was more efficient and economic than adding it to clear juice and syrup.
Sixty percent of the dextran was removed when using dextranase applications at a concentration of 20u/100ml of raw juice over 30 minutes.
Keywords: Dextranase, raw juice, clear juice, harvest; syrup