Enzyme Commission (EC) Number 22.214.171.124
Appearance: colorless to pale yellow liquid
USE: In sugar production, dextrans are undesirable compounds synthesized by contaminant microorganisms from sucrose, increasing the viscosity of the flow and reducing industrial recovery, bringing about significant losses. The use of the dextranase enzyme is the most efficient method for hydrolyzing the dextrans at sugar mills, especially if the temperature increases after a frost period and frozen sugar beets thaw again.
Once this climate change happens to the beets, bacteria can colonise and create the polymer Dextran which appears as a slimy mass.
The presence of Dextran in the beet juice cause severe problems in the filtration.
Juice containing Dextran shows a very low filtration rate and poor crystallization, which in the worst case, can lead to a standstill of the whole production causing high costs.