Enzymatic analysis of D, L lactic acid in sugar processing
1995
Klanarong Sriroth | Kanjana Kurotjanavong (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Biotechnology)
Samples of 1st expressed juice, clarified juice and raw syrups during evaporization from 4 factories of the 1994/95 milling season were analyzed for D and L Lactic acid. It was found that the 1st expressed juice form the good to the law (burned cane juice) quality contained about 0.045 to 1.799 g/L of total lactic acid which the D-Lactic acid was dominant. And this means that the comtamination was happened by Leuconostoc spp. The ethanol Lactic acid content of the samples was in low level about 0.071 to 0.403 g/L. The total lactic acid formed in clarified juice were 0.017 to 0.549 g/L. The Pre-Evaporization increased the Lactic acid content up to 0.457 g/L of total lactic acid as the comparison was done for the samples juice of the pH range of 7.0+-0.3. The raw syrup from every factory showed Lactic acid content up to 2.7 time higher than that of the pre-evaporized juice. It was found about 1.236 g/L of total lactic acid which the equal amount of D, L Lactic acid. The comparison was also done from the raw juice of pH range 6.5+-0.2.
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