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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Commodity Utilization Research » Research » Publications at this Location » Publication #321691
Title: Use of activated carbon to remove undesirable residual amylase from refinery streams

Author
item Eggleston, Gillian
item Lima, Isabel
item SARIR, EMMANUEL - Carboua International
item THOMPSON, JACK - Lsr Refinery, Llc
item Zatlokovicz Iii, John
item St Cyr, Eldwin

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 10/1/2016
Publication Date: 2/1/2017
Citation: Eggleston, G., Lima, I.M., Sarir, E., Thompson, J., Zatlokovicz III, J., St Cyr, E.L. 2017. Use of activated carbon to remove undesirable residual amylase from refinery streams. In: Proceedings of the European Society for Sugar Technology meeting, held May 10-13, 2015, Reims, France. p.96-103.

Interpretive Summary: In recent years, there has been increased world-wide concern over residual activity of mostly high temperature and very high temperature stable enzymes (amylases) in white, refined sugars from refineries to various food and end-user industries. These enzymes were developed for much larger markets than the sugar industry with harsher processing conditions and the sugar industry urgently needs to be able to inactivate these enzymes in both the sugar mill factory and the sugar refineries. A survey of refineries that used amylase and had activated carbon systems for removing colorants from sugar, revealed they did not have any customer complaints for residual enzyme. The use of activated carbons to remove residual amylase activity was investigated. Ability to remove residual amylase depended on the porosity of the powdered activated carbons as well as mixing (retention) time. The activated carbon also had the additional benefit of removing color and insoluble starch from sugar syrups.

Technical Abstract: In recent years, there has been increased world-wide concern over residual (carry-over)activity of mostly high temperature (HT) and very high temperature (VHT) stable amylases in white, refined sugars from refineries to various food and end-user industries. HT and VHT stable amylases were developed for much larger markets than the sugar industry with harsher processing conditions. There is an urgent need in the sugar industry to be able to remove or inactivate residual, active amylases either in factory or refinery streams or both. A survey of refineries that used amylase and had activated carbon systems for decolorizing, revealed they did not have any customer complaints for residual amylase. The use of activated carbons to remove residual amylase activity was investigated using a Phadebas® method created for the sugar industry to measure residual amylase in syrups. Ability to remove residual amylase protein was dependent on the surface area of the powdered activated carbons as well as mixing (retention) time. The activated carbon also had the additional benefit of removing color and insoluble starch.