Method for decolorization of sugar solution using enzymes

• Main Authors: SCHNORR KIRK MATTHEW, PRABHAKAR SMITHA, TOSCANO MIGUEL D G P, BORGES DA SILVA EDUARDO A
• Format: Patent
• Language: Chinese; English
• Published: 11.05.2016
• Subjects: APPARATUS SPECIALLY ADAPTED THEREFOR; CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCTION OF SUCROSE; SUGAR INDUSTRY; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to methods for decolorizing a sugar solution obtained from sugar crops, wherein the solution is treated enzymatically with an oxidoreductase resulting in a decrease in color and/or turbidity of the solution. Also described are methods for declorizing fruit juice solutions using oxidoredutases. Specifically, glucose oxidase, carbohydrate oxidases, glucose dehydrogenase, cellobiose dehydrogenase and glucooligosaccharide oxidase are described. At least action of glucose oxidase results in the formation of a coloured precipitate, which may be removed by filtration or centrifugation.