Specific method for quantitative measurement of the total dextran content of raw sugar
1992
Brown, C.F. | Inkerman, P.A.
A new method for measurement of the total dextran content of raw sugar has been developed which utilizes a combination of enzymic hydrolysis and reverse-phase high-performance liquid chromatography (HPLC). Initially, the dextran is separated from the low molecular weight sugars by precipitation with alcohol to 80% (v/v). Thereafter, enzymic hydrolysis is carried out with Chaetomium gracile dextranase and the major product, isomaltose, measured by HPLC. Dextran levels are calculated from the isomaltose content, which is a constant value (68% w/w) for the dextrans found in the sugar industry. With respect to the present enzyme-HPLC method, the alcohol haze procedure underestimates, whereas the Roberts' copper procedure significantly overestimates, dextran levels in raw sugar.
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