葡聚糖对原糖精炼过程的影响  

Effect of Dextran on the Refining Process of Raw Sugar

作　　者：常国炜 刘桂云 黎志德 柳颖 傅明辉 梁达奉 CHANG Guo-wei;LIU Gui-yun;LI Zhi-de;LIU Ying;FU Ming-hui;LIANG Da-feng(School of Biomedical and Pharmaceutical Sciences,Guangdong University of Technology,Guangzhou 510006,China;Enzyme Preparation and Biocatalysis Engineering Technology Research Center in Guangdong Province,Research Center for Sugarcane Industry Engineering Technology of Light Industry in China,Guangdong Provincial Bioengineering Institute(Guangzhou Sugarcane Industry Research Institute),Guangzhou 510316,China)

机构地区：[1]广东工业大学生物医药学院,广州510006 [2]广东省生物工程研究所(广州甘蔗糖业研究所),中国轻工业甘蔗制糖工程技术研究中心,广东省酶制剂与生物催化工程技术研究中心,广州510316

出　　处：《中国调味品》2020年第7期4-7,共4页China Condiment

基　　金：广东省科学院发展专项资金项目(2019GDASYL-0105027)。

摘　　要：在生产线上通过不添加或添加葡聚糖酶,营造高葡聚糖浓度环境和低葡聚糖浓度环境。利用葡聚糖单克隆抗体试剂盒测定葡聚糖含量,并统计两试验期各生产和成品质量指标变化情况,从而推断葡聚糖对原糖精炼过程的影响。结果表明,加入葡聚糖酶能有效降低葡聚糖含量,营造低葡聚糖环境。对比两试验期数据发现高浓度葡聚糖会减弱澄清和脱色工艺效果,澄清脱色率、树脂脱色率、总脱色率和R1糖浆简纯度分别降低3.2%、0.4%、1.0%和0.23%。煮糖系统的前期糖浆纯度下降而后期明显上升,证明更多蔗糖从糖蜜中损失,产糖率下降1.60%,糖蜜损失蔗糖量对糖比上升0.15%。最后,葡聚糖进入成品糖,使产品葡聚糖含量超过130mg/kg。可见,葡聚糖对原糖精炼存在较大的负面影响。The environment of high and low dextran concentration is created on the production line without adding or adding dextranase.Dextran monoclonal antibody kit is used to determine the content of dextran,and the changes of production and finished product quality indexes in the two experimental periods are statistically analyzed,so as to infer the effect of dextran on the refining process of raw sugar.The results show that adding dextranase could effectively reduce the content of dextran and create a low-dextran environment.Comparing the data of the two experimental periods,it is found that high-content dextran will weaken the clarification and decolorization effect,and the decolorization and clarificationrate rate,resin decolorization rate,total decolorization rate and R1 molasses apparent purity will decrease by 3.2%,0.4%,1.0%and 0.23%respectively.The purity of molasses in the early stage of boiling sugar system is decreased obviously,while the purity of molasses in the later stage is increased significantly,which proves that more sucrose is lost from molasses,the yield of sugar decreases by 1.60%,and the ratio of sucrose loss to sugar increases by 0.15%.Finally,dextran enters into the finished sugar,and the dextran content of the product exceeds 130 mg/kg.It can be seen that dextran has a great negative effect on refining of raw sugar.

关 键 词：葡聚糖 原糖精炼 葡聚糖酶 葡聚糖单克隆抗体试剂盒 产糖率 糖蜜损失蔗糖量对糖比 

分 类 号：TS201.2[轻工技术与工程—食品科学]