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Cane deterioration - oligosaccharide formation and some processing implications.

Morel du Boil, P. G.;

Proceedings of the Annual Congress - South African Sugar Technologists' Association Year: 1995 Issue: No. 69 Pages: 146-154 Ref: 36 ref.

1995

บทคัดย่อ

Cane deterioration - oligosaccharide formation and some processing implications.

 

Several cane deterioration trials carried out in 1992-93 are reported. The main oligosaccharides formed during deterioration were kestoses (as shown by anion-exchange chromatography), and their formation was more rapid in burned cane than in detrashed green cane: per unit decrease in purity, similar amounts of 1-kestose arose, but the amounts of 6-kestose and neo-kestose were 2-3x greater in burned than in green cane; destruction of 1 g sucrose generated 26 mg 1-kestose, 12 mg 6-kestose and 19 mg neo-kestose in burned cane or 26, 3 and 6 mg in detrashed cane. Theanderose was present but did not become more abundant as cane deteriorated. Pilot studies were used to indicate potential effects on cane processing and sugar quality. The relative transfer from liquor to crystal (mg/kg in crystal divided by mg/kg water in liquor) was typically 0.30 for 1-kestose, 0.87 for 6-kestose, 1.30 for neokestose and 1.53 for theanderose, compared with 0.024 for glucose and 0.028 for fructose; high values are asso

ciated with crystal elongation and retardation of crystallization. Oligosaccharide concentrations in affined VHP sugar for export in 1991 usually showed the order: theanderose > neo-kestose > 1-kestose > 6-kestose.