Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cachaça

Aquino, Francisco Wendel Batista de; Franco, Douglas Wagner

doi:10.1016/j.foodchem.2008.11.019

Cited by 15 publications

(21 citation statements)

References 21 publications

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“…Bacterial dextran consists of α-(1,6) linked glucose polymers with α-(1,3) or occasionally α-(1,4) or α-(1,2) branched linkages with molecular weights up to several million Daltons [ 2 , 16 ]. Dextran has been shown to be the most problematic and abundant EPS produced during sugarcane deterioration [ 4 , 17 , 18 ]. Accumulation of the polysaccharide in sugarcane juice during processing can be controlled through good management practises and the use of the enzyme dextranase [ 4 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Diverse Exopolysaccharide Producing Bacteria Isolated from Milled Sugarcane: Implications for Cane Spoilage and Sucrose Yield

et al. 2015

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Bacterial deterioration of sugarcane during harvesting and processing is correlated with significant loss of sucrose yield and the accumulation of bacterial polysaccharides. Dextran, a homoglucan produced by Leuconostoc mesenteroides, has been cited as the primary polysaccharide associated with sugarcane deterioration. A culture-based approach was used to isolate extracellular polysaccharide (EPS) producing bacterial strains from milled sugarcane stalks. Ribosomal RNA sequencing analysis grouped 25 isolates into 4 genera. This study identified 2 bacterial genera not previously associated with EPS production or sucrose degradation. All isolates produced polysaccharide when grown in the presence of sucrose. Monosaccharide analysis of purified polymers by Gas Chromatography revealed 17 EPSs consisting solely of glucose (homoglucans), while the remainder contained traces of mannose or fructose. Dextranase treatment of polysaccharides yielded full digestion profiles for only 11 extracts. Incomplete hydrolysis profiles of the remaining polysaccharides suggest the release of longer oligosaccharides which may interfere with sucrose crystal formation.

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Section: Introductionmentioning

confidence: 99%

“…Dextran, produced by Leuconostoc mesenteroides , has been cited as the primary contaminating EPS accumulating during sugarcane deterioration [ 4 , 7 , 12 , 17 , 18 ]. Prevention of microbial growth during sugarcane milling is necessary in order to maintain high yields.…”

Section: Introductionmentioning

confidence: 99%

Diverse Exopolysaccharide Producing Bacteria Isolated from Milled Sugarcane: Implications for Cane Spoilage and Sucrose Yield

et al. 2015

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“…Besides, two major groups could be identified, consisting of a lower and a higher dextran fraction of molecular masses in the 10 1 kDa-and 10 3 kDarange, respectively. A rather low occurrence rate of intermediate dextran fractions in the 10 2 kDa-range was additionally found (Aquino & Franco, 2009). The latter is particularly gaining in importance with gradually decomposing high molecular mass dextran by dextranase (Eggleston, Monge, Montes, & Stewart, 2009).…”

Section: Introductionmentioning

confidence: 89%

Effect of dextran and enzymatically decomposed dextran on calcium carbonate precipitation

Abraham

Splett

Köster

et al. 2019

J Food Process Engineering

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The effect of dextran's molecular mass distribution (T40, T500, T2000, and enzymatically decomposed T2000) on the size and shape of calcium carbonate particles precipitated during carbonation, a step in the sugar manufacturing process, was investigated. Image analysis combined with size exclusion chromatography was used to distinguish harmful and harmless dextran sizes aiming at targeted mitigation of dextran‐related effects by dextranase. The data indicate that dextran with molecular masses above 10 kDa promotes agglomeration, indicated by an increase in particle projection area. This effect was especially found for broadly distributed intermediate but rather low molecular mass dextran (10–85 kDa). Based on particle shape data, the agglomeration of calcium carbonate crystals in the absence and in the presence of low molecular mass dextran (<85 kDa) appears to be oriented and similar to each other. In contrast, the data suggest that high molecular mass dextran (>85 kDa) promotes nonoriented agglomeration and an increase in surface roughness. Once the dextran was significantly decomposed by enzyme action (10 or 50 mg/kg juice) to smaller molecules in the size range below 10 kDa, no dextran‐related effects on particle size and shape were found anymore. Practical applications The presence of dextran is known to cause several adverse effects during sugar manufacture. Among them, dextran can affect the size and shape distribution of calcium carbonate particles precipitated during carbonation as a part of the sugar beet raw juice purification. As a result, the purification as well as the filtration process can be affected. These dextran‐related effects are usually mitigated by enzymatic decomposition, a gradual reduction in molecular mass. For a targeted enzyme application, the decomposition products need to be identified and the corresponding effects due to varying molecular mass fractions on the precipitation of calcium carbonate need to be analyzed. Only then, a sufficient decomposition to harmless molecule sizes can be ensured. Thus, the data gathered give a clear guidance for dextranase treatment in sugar manufacture.

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“…The macromolecules used here were 2% polyethylene glycol (PEG35000), dextran (DexT40), apple and citrus pectins, sodium alginate, and 0.5 % xanthan. PEG35000 is a linear branched uncharged polyether (Bertoluzzo et al, 2007) and DexT40 is composed of α-1,6 linked glucose with a variable α-1,3 and occasional α-1,2 or α-1,4 branched chains (Sidebotham, 1974;Aquino and Franco, 2009). Apple and citrus pectins are high methoxyl-pectins and are based on a backbone of 1,4-linked α-D-galacturonic acid and its methyl ester interspersed by 2-linked α-Lrhamnosyl residues (Kar and Arlsan, 1999a;Kjøniksen et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

Sato

Miyawaki

2012

FSTR

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The apparent viscosity (η a H ) of aqueous macromolecule solutions with and without sucrose was measured. In addition, the apparent reduced viscosity (η and its relationship with [η], the apparent viscosity behavior of the macromolecule solutions tested was classified into three groups. In Group A which consists of PEG35000 and DexT40, the macromolecules are diluted enough such that intermolecular interactions are very weak. In Group B which consists of pectins and alginate, the macromolecules are in contact with one another such that inter-macromolecular interactions become stronger and the addition of sucrose affects the macromolecular interactions. In Group C which consists of xanthan, macromolecular chains are physically entangled with partial aggregations such that inter-macromolecular interactions are very strong, but the addition of sucrose has almost no effect on the interaction.

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Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cachaça

Cited by 15 publications

References 21 publications

Diverse Exopolysaccharide Producing Bacteria Isolated from Milled Sugarcane: Implications for Cane Spoilage and Sucrose Yield

Diverse Exopolysaccharide Producing Bacteria Isolated from Milled Sugarcane: Implications for Cane Spoilage and Sucrose Yield

Effect of dextran and enzymatically decomposed dextran on calcium carbonate precipitation

Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

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