Effect of Commercial Enzymes on Color and Total Polysaccharide Content in Sugarcane and Sugarbeet Juice

摘要

In sugar processing, low color is an important quality requirement for sugar manufacturers and consumers. Sucrose produced from either sugarcane or sugarbeet is first extracted as a raw juice that has high color and polysaccharide content. Many processing steps are required to clarify and decolorize the solution to obtain the final white sugar product. The effect of targeted commercial enzymes was examined on reducing color and polysaccharide concentration in raw cane and beet juices. Juices were treated with 28 commercially available enzymes (500 ppm enzyme concentration for 30 min at 50 °C) and monitored for color and total polysaccharide content For sugarcane juice, enzymes with hemicellulase, cellulase, xylanase, and glucosidase activity were the most effective in removing color and/or polysaccharides. Hemicellulase, pectinase, xylanase, and glucanase removed color and/or polysaccharides from sugarbeet raw juice.