Dextrans removal from sugarcane juice using dextranase from marine bacterium Arthrobacter oxydans KQ11
Main Article Content
Keywords
sugar industry, dextrans removal, enzymatic hydrolysis, ultrasound
Abstract
Dextrans are microbially produced polysaccharides that detrimentally affect sugarcane juice processing. A decrease in sugar quality and yield can thus severely affect the sugarcane industry. Enzymatic hydrolysis is currently considered the most effective approach for removing dextrans from sugarcane juice. Dextranase produced from the marine microorganism Arthrobacter oxydans (KQ11) was exogenously added to sugarcane juice with an aim to remove dextrans. Following single-factor experiments, orthogonal experiments were performed, which determined the following optimal conditions for dextrans removal from sugarcane juice: pH 6.5, 50 °C, reaction for 20 min, and an enzyme concentration of 0.15 U/ml. These conditions resulted in 80.7% of dextran removal in sugarcane juice. Besides, the dextran removal was increased by 10% with power ultrasonication of 800 W for 15 min; 90% of dextran was hydrolysed, viscosity of sugarcane juice decreased by 20%. This study suggests the design of ultrasonic horns for dextrans removal in sugar mills.
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