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Controlling Measures of Dextran and Starch in Sugar Refinery

 To dissipate the adverse effects Dextran and Starch may cause in the refining process, Dextranase & Amylase enzymes are used.


Alpha amylase is used in sugar refinery to hydrolyze starch into glucose and other sugars that can be crystallized or fermented. Starch is an impurity in sugarcane juice that causes viscosity and filtration problems, delays or inhibits crystallization, increases sugar losses in molasses, and impedes decolorization in refining. Alpha amylase can reduce the starch content and improve the quality and yield of sugar. Alpha amylase can also enhance the flavor and color of sugar by producing maltose and other dextrins.

The ideal temperature for alpha-amylase in sugar refining varies depending on the source and type of the enzyme. Generally, alpha amylase is a thermally stable enzyme that can work between 40-70°C. Although activity of some fungal alpha-amylases may increase with temperature as high as 70-90°C. The ideal temperature of the enzyme in sugar refinery may also be differ by the presence of different cosolvents in varied density. Therefore, the optimal temperature of alpha-amylase for sugar refining may vary depending on the specific conditions and parameters of the process.

Alpha Amylase is dosed in Melter in sugar refineries. It breaks the long polysaccharide chains into smaller glucose molecules and then fed to clarification stage (Carbonation). Melter temperature is maintained around 60 to accommodate the ideal temperature for the enzyme to work more efficiently.


Dextranase is an enzyme used to hydrolyze Dextran into reducing sugars under favorable conditions of pH and temperature. The ideal conditions for dextranase are- optimum temperature 50 to 60°C and optimum pH 5.2.


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