HIGH MOLECULAR WEIGHT COMPONENTS IN BEET PROCESSING: CHANGES THAT OCCUR IN PROCESS

摘要

Literature has shown the importance of the high molecular weight components in color formation and sugar quality, for both cane and beet processing. In this study, the high molecular weight (HMW) components in beet processing, including colorants and polysaccharides, were followed throughout beet processing stages at one U.S. factory during the 2000-2001 season. The object of the study was to determine the composition of the HMW in beet processing and to note changes that occurred during processing. Gel permeation chromatography (GPC) was used to observe the HMW. Results showed that raw juice entering the factory contained several very high molecular weight peaks, probably pectin-like polysaccharides, which were removed or destroyed during clarification. Subsequently, a series of colorants formed during clarification, the pattern of which remained largely unchanged throughout the process. These HMW materials were associated with polysaccharides. A subset of these colorants continued into the crystalline white sugar. A composite sample of thin and thick juice across the season was separated on strong base styrenic resin (IRA 900 Cl) to obtain two fractions, one enriched in HMW colorant and one enriched in HMW polysaccharide. The composition of these fractions is briefly described.