Dextran(Polysaccharide) in Sugarcane, Impacts of dextran on Sugar Processing & Recovery?? скачать в хорошем качестве

Dextran(Polysaccharide) in Sugarcane, Impacts of dextran on Sugar Processing & Recovery??

What is dextran? Dextran, a gummy substance, is a polymer of glucose and is produced by micro-organisms as a result of post harvest deterioration of sugar cane. Sucrose (disaccharide) is biologically degraded into glucose and fructose (monosaccharides), particularly by leuconostoc mesenteroides, which produces dextran sucrose to cause polymerization of glucose into a polysaccharide called dextran. It is melassigenic and carries through the manufacturing process into sugar. Dextran becomes a problem when the dextran content of juice rises above 2000mg/kg. Due to increased dextran levels, the factory capacity is reduced with increased viscosities, increase evaporation and boiling time, decrease in crystallization rate. Besides processing problems, dextran causes great loss to sugar in cane. Dextran also increases the polarization reading and interferes in the sucrose analysis (Guglliemone et al, 2000 and Rein, 2007). Formation of dextran starts in the cane after harvesting but its multiplication takes place much faster after 6 hours of harvesting. Dextran is a finished product of the microbial infection caused through bacteria. Dextran is commonly produced in sugar processing streams by bacteria of the Genera Lactobacillus, Leuconostoc and Streptococcus.