Effect of Enzymes on Color, Turbidity and Total Polysaccharides in Sugarcane and Sugarbeet Juice

摘要

Control of color, turbidity and polysaccharides is important in sugarcane and sugarbeet processing. Controlling these parameters as early as possible in the process will provide benefits to the manufacturer in terms of lowered use of processing aids, improved filtration, better sugar recovery, and higher quality products. Twenty-eight commercial enzymes with targeted functionalities were examined for their ability to reduce color, turbidity and/or polysaccharides in raw beet and raw cane juice. Juices were treated with 500 ppm enzyme for 30 min at 50℃ and monitored for reduction of color, turbidity and total polysaccharide content. For cane juice, enzymes with hemicellulase, cellulase, xylanase, and glucosidase activity were the most effective. For beet juice, enzymes with hemicellulase, pectinase, xylanase, and glucanase activity removed significant color or polysaccharide. Several enzymes also decreased turbidity in cane and beet juice.