Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Journal of Food and Nutrition Research. 2019, 7(5), 402-408
DOI: 10.12691/jfnr-7-5-10
Open AccessArticle

Impact of Dextran Biodegradation Catalyzed by Dextranase Enzyme on the Crystallization Rate of Sucrose during Sugar Manufacturing

Mohanad Bashari1, , Camel LAGNIKA2, Al-farga Ammar3, Mandour H. Abdalhai4 and Ayman Balla Mustafa5

1A’Sharqiah University, College of Applied and Health Sciences, Dept. of Food Science and Human Nutrition, P.O.Box 42 Postal Code 400, Ibra, Sultanate of Oman.

2School of Sciences and Techniques for Preservation and Processing of Agricultural Products, National University of Agriculture, BP: 114 Sakete, Republic of Benin.

3College of Sciences, Biochemistry Department, University of Jeddah, Saudi Arabia

4Jiangsu University, School of Food and Biological Engineering, China

5Therapeutic Nutrition Department, Faculty of Nursing and Health Sciences, Misrata University, Libya

Pub. Date: May 21, 2019

Cite this paper:
Mohanad Bashari, Camel LAGNIKA, Al-farga Ammar, Mandour H. Abdalhai and Ayman Balla Mustafa. Impact of Dextran Biodegradation Catalyzed by Dextranase Enzyme on the Crystallization Rate of Sucrose during Sugar Manufacturing. Journal of Food and Nutrition Research. 2019; 7(5):402-408. doi: 10.12691/jfnr-7-5-10


Introduction: In this research work, we investigated the influence of the biodegradation of dextran catalyzed by dextranase enzymes during sugar manufacturing on the rate of sucrose crystallization and growth rate of sucrose crystals in pure sucrose solution at different temperatures. Methods: To elucidate the influence of biodegradation of dextran on the growth rate of sucrose crystals, dextran of Mw 2,000,000 g/mol (T2000) was admixed in concentrations between (1000 - 10000 ppm) with (60% -75% w/w) sucrose solution.. The hydrolysis of dextran was carried out at 55.0 °C and pH 5.5 at different dextranase concentration, and then the samples were immediately subjected to the crystallization process. Results: The most pronounced effect of dextran on the growth rate of sucrose crystals was found with T2000 at concentrations more than 5000 ppm at 60°C. From the results it could be shown that an increase of crystallization rate of up to 50% after biodegradation of dextran T2000 using dextranase enzyme at concentration of 100 ppm, compared to crystallization rate with pure sucrose solution in the presence of dextran T2000. It was obvious that after dextran hydrolyzed by dextranase, more perfect crystal surfaces are built than at 60°C. Conclusion: Dextran biodegradation catalyzed by dextranase enzyme has increased the crystallization rate of sucrose and more perfect crystal surfaces are built. Such a positive influence of biodegradation of dextran using dextranase enzyme decreases crystallization time in the sugar house and thus decreases the production costs of sugar manufacturing.

dextranase dextran sugar manufacturing sucrose crystallization growth rate enzymatic treatment

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


Figure of 6


[1]  Meade, G. P. and Chen, J. C. P. (1977). Cane Sugar Handbook, John Wiley and Sons, New York.
[2]  Rogé, B., Bensouissi, A. and Mathlouthi, M. (2007). Effect of calcium on white sugar turbidity. Zuckerindustrie, 132(3), 170-174.
[3]  Khalikova E., P. Susi, T. Korpela. (2005). Microbial dextran-hydrolyzing enzymes: Fundamentals and applications. Microbiol Mol Biol Rev 69(2): 306-324.
[4]  Cuddihy J.A., and D.F. Day. 1999. The process and financial impact of dextran on sugar factory. [cited 13 May 2018], Available from:
[5]  Aquino, W. F., Franco, W. D. (2009). Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cachaça. Food Chemistry 114:1391-1395.
[6]  Kim D. and D.F Day. 2004. Determination of dextran in raw sugar process streams, Food Science and Biotechnology. 13, 248-252.
[7]  Abdel-Rahman E.A., Q. Smejkal, R. Schick, S. El-Syiad, T. Kurz. (2008). Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solution. J Food Eng 84, 501-508.
[8]  Eggleston G, Côté G, Santee C. (2011). New insights on the hard-to-boil massecuite phenomenon in raw sugar Manufacture. Food Chemistry; 126, 21-30.
[9]  Bashari, M., Eibaid, A., Wang, J., Tian, Y., Xu, X. and Jin, Z., (2013). Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase, Ultrasonics Sonochemistry. 20, 155-161.
[10]  Bashari, M., Abdelhai, M. H., Abbas, S., Eibaid, A., Xu, X., & Jin, Z.. (2014). Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase. Ultrasonics sonochemistry. 21, 76-83.
[11]  Bashari, M., Jin, Z., Wang, J., & Zhan, X. (2016). A novel technique to improve the biodegradation efficiency of dextranase enzyme using the synergistic effects of ultrasound combined with microwave shock. Innovative food science & emerging technologies 35: 125-132.
[12]  Bashari, M., Nikoo, M., Jin Z., Bai, Y., Xu, X., Yang, N. (2012). Thermal and rheological properties of the supersaturated sucrose solution in the presence of different molecular weight fractions and concentrations of dextran, Eur Food Res and Techno 234(4), 639-648.
[13]  Braga da Cruz, I., MacInnes, W. M., Oliveira, J. C., & Malcata, F. X. (2002). Supplemented state diagram for sucrose from dynamic mechanical thermal analysis. In H. Levine (Ed.), amorphous food and pharmaceutical systems (pp. 59-70). Cambridge: The Royal Society of Chemistry.
[14]  Lowary, T. L., & Richards, G. N. (1988). Effects of impurities on hydrolysis of sucrose in concentrated aqueous solution. International Sugar Journal, 90(1077), 164-167.
[15]  Quintas, M., Lobo, L., Ribeiro, L., & Silva, C. L. M. (2001). Kinetics of high temperature degradation of concentrated sucrose solutions. Poster presented at EUROCAFT, Berlin, Germany.
[16]  Clarke M.A., J. Bergeron, and F. Cole. 1987. A rapid dextran screening test. Sugar Azucar 82(3): 23-24.
[17]  Austmeyer, K. E. (1981). Untersuchungen zum Wärme-und Stoffübergang im Anfangsstadium der Verdampfungskristallisation der Saccharose, Techn. Univ. Carlo-Wilhelmina zu Braunschweig. Germany
[18]  Bashari M., A. Eibaid, J, Wang, Y, Tian, X. Xu, Z. Jin. 2013, Influence of low ultrasound intensity on the degradation of dextran catalyzed bydextranase, Ultrason Sonochem 20, 155-161.
[19]  Bashari, M., Tounkara, F., Abdelhai, M. H., Lagnika, C., Xu, X., & Jin, Z. (2013). Impact of dextranase on sugar manufacturing and its kinetic on the molecular weights of remaining dextran. Sugar Tech, 15(1), 84-93.
[20]  Ekelhof, B. (1997). Kristallisationskinetik der Saccharose in reinen und unreinen Löِ sungen. Dissertation, Techn. Univ. Braunschweig, Germany.
[21]  Cuddihy, J. A., Miguel, E. P. and James, S. R. (2000). The presence of total polysaccharides in sugar production and methods for reducing their negative effects. Midland Research Laboratories, Inc.
[22]  Jimenez, E. R. (2005). The dextranase along sugar-making industry. Biotecnologia Aplicada, 22(1), 20-27.