Application of Complex Enzymes in Clarification of Sugar Process

摘要

The major contributor to sugar beet and sugarcane deterioration is Leuconostoc mesenteroides infections. Other impurity compounds included starch, pectin, protein and cellulose in sugar juice also cause serious problems in processing. The application of complex enzymes to hydrolyze dextran and other polysaccharides in clarification of sugarcane and sugar beet was studied in this paper. Commercial enzymes preparation (dextranase, pectinase and amylase) were compounded to clarify cane mixed juice and beet diffusion juice and to determine the influence of enzyme dosage (mg/kg), pH, temperature (°C) and reaction time (min) on the viscosity of juice. The orthogonal tests were carried out based on single factor tests to choose the optimal technology. By the orthogonal experiment, the optimum enzymolysis conditions were as follows: (1), for cane mixed juice: Dextranase: pectinase: amylase 6.3:2.7:1, temperature 55(°C), pH5.5. The viscosity of mixed juice was decreased by 47%, (2), for beet diffusion juice: Dextranase: pectinase: amylase 4.2:4:1.8, temperature 60 (°C), pH 5.5. The viscosity of diffusion juice was decreased by 42%.