Products of dextranase and amylase enzyme treatments in sugar manufacture
1995
Clarke, A.M. | Charles Tsang, W.S. | Roberts, E.J. (Sugar Processing Research Inst., LA (USA))
Enzymes dextranase and amylase are useful processing aids for breaking down, or hydrolyzing, dextrans and starches, respectively. The large dextran and starch molecules can cause increased viscosity and other processing problems that decrease process efficient. The enzymes break down the large molecules into smaller molecules that cause less viscosity increase. There is a prevalent misconception that the only product of these enzymes is glucose (the monomer for both dextran and starch), but in practice many intermediate products and only a small amount of glucose are found. Enzyme hydrolysis, using both dextranase and amylase, individually or in combination, has been studied at different temperatures, enzyme concentrations and Brix over a range of time periods. The various enzyme hydrolysis products are tabulated here. Products are analyzed by HPLC and Ion Chromatography. Concentrations of oligosaccharides (major products) and glucose formed under the different sets of conditions used are presented, and reasons for the observed reaction products are discussed. Effects of the products of dextranase and/or amylase treatment on polarization, viscosity, yield and process efficiency are outlined.
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