Liquid Food Dextranase for Dextran Degradation in Sugar Cane Juice 
Catalog Number IE-1352
Physical Form Liquid
Color Light yellow
Dosage Parameters 5-100 g/T DS
Source Microorganism
| Summary | Dextranase attacks dextrans that often find during cane sugar processing due to microbial infections. The high viscosity of leads to difficult processing and sugar yield loss, and dextranase is a very good remedy. |
| Description | Dextranase, also known as α-glucanase, is produced via submerged fermentation of Aspergillus oryzae, followed by purification and formulation. This enzyme specifically hydrolyzes the α-1,6-glucosidic bonds in dextran molecules. Dextranase is a hydrolase that targets and splits α-1,6-glucosidic linkages in dextran, resulting in the production of isomaltose, isomalto-oligosaccharides, and glucose. In the sugar processing industry, contaminants such as Leuconostoc mesenteroides and Streptococcus can generate high-molecular-weight viscous dextran, which can cause processing difficulties, yield loss, and quality issues. Dextranase helps mitigate these problems by effectively breaking down dextran. |
| Advantages |
Viscosity reduction of sugar cane juice Cane sugar yield improvement |
| Application | For viscosity reduction of sugar can juice and cane sugar yield improvement |
| Application Area | Fruit and vegetable processing |
| Application Recommendation | The recommended dosage is 5-100 g/T DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Dosage Parameters | 5-100 g/T DS |
| Optimum Temp | 50°C-60°C |
| Effective Temp | 30°C-70°C |
| Optimal pH | 4.0-5.0 |
| Effective pH | 3.0-6.0 |
| Source | Microorganism |
| Physical Form | Liquid |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Package | 25 kg/Jerry can |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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