Dextranase enzymes

Dextranase randomly hydrolyzes the interior alpha-1-6-glucosidic linkages of Dextran as well as 1-2 and 1-3 bonds.

This activity rapidly reduces the viscosity of syrups under process conditions.

Dextranase application, elongation of sucrose crystal ceases, boiling times are shortened, product flows smoothly due to reduction in viscosity and sugar filterability improves.
Application of dextranase results in recovery of sucrose that is typically lost to the molasses. Further, this results in the conversion of Dextran into fermentable glucose in Molasses.
Application of dextranase results in the reduction of water required on the centrifugal to achieve the required quality of sugar Pol and <2500 colour).
Reduction of Dextran levels by application of dextranase results in saving of centrifugal cycle time.
It also avoids Purity loss due to dextran formation, i.e. up to 0.4- 1.0 per cent sucrose which in turns increase crystal growth rate in the centrifuge.

Molasses contains biopolymer dextran which produced from sucrose by microbes. Dextran cannot crystallize during sugar manufacture, so go to lossin molasses. Dextranase hydrolyzes the biopolymer dextran to glucose units. The glucose units increased the fermentable sugars concentration in the fermentation medium led to more ethanol yield by yeast.