Dextranase (EC 3.2.1.11) is a hydrolase that functions by cleaving the α-1,6-glycosidic bonds within dextran (a complex polysaccharide composed of glucose residues). It is mainly produced by fungi of the Aspergillus genus and actinomycetes such as Streptomyces, and is used in sugar factories to reduce the high viscosity caused by dextran during sugar production. It can also be used in oral care products to prevent the formation of dental plaque.
Key Characteristics and Applications:
Hydrolysis: Catalyzes the breakdown of the α-1,6-glucosidic bond, generating smaller polysaccharide fragments.
Properties: Exhibits thermal stability and alkaline resistance, capable of adapting to the complex industrial environment of sugar factories.
Sugar Industry: Used in sugar production from sugar beets or sugar cane, reducing the viscosity caused by high concentrations of glucans produced by microorganisms.
Oral Hygiene: Effectively decomposes glucans in dental plaque, having a role in preventing tooth decay.
Main Sources: Microbial Production: Streptomyces sp. and Aspergillus sp. and other microorganisms are the main industrial sources of this enzyme.
Ractocyanase is of great value in enhancing industrial production efficiency and maintaining oral health.
Everything You Need to Know
What is the use of Dextranase?
Versatile applications of dextranase in the food (e.g. degrading dextran in the sugar-making), oral health care (e.g. removing dental plaque), medicine (e.g. producing clinical dextran), and biotechnology (e.g. producing bioethanol and degrading the dextran-based microgel) industries.
What is the industrial production of dextran?
The production of dextran at the industrial level occurs through the fermentation of a sucrose-rich medium. Research to optimize dextran production has found that the yield of dextran varies depending the specific conditions for production.
What is dextran used for?
Dextran is a medication used in managing and treating various clinical conditions, including during hemorrhage, shock, surgical procedures, radiological imaging, antithrombotic administration, and ophthalmic relief of xerophthalmia.
What is the function of dextrinase?
α-dextrinase is an enzyme that breaks down alpha-dextrins, which are short chains of glucose molecules, into individual glucose units during the digestive process. It plays a crucial role in carbohydrate digestion by acting on the products of starch digestion that have been previously broken down by other enzymes.
Dextranase Main Benefits:
Dextranase is a critical enzyme used in the sugar industry to hydrolyze dextran, a viscous, undesirable polysaccharide produced by bacteria (e.g., Leuconostoc) from sucrose in damaged cane or beets. It improves process efficiency by reducing juice viscosity, accelerating evaporation, shortening centrifuge cycles, and boosting sugar yield by roughly 1.5 kg/tonne.
Increased Recovery: Higher sugar yield by reducing losses in molasses.
Improved Efficiency: Reduced viscosity improves settling and filtration rates.
Improved Quality: Prevents elongation of sugar crystals.
Key Aspects of Dextranase in the Sugar Industry:
Purpose: To eliminate dextran, which causes high viscosity, poor crystallization, and false pol readings (falsely high sucrose content).
Application: Added during the milling process or in the clarifiers.
Optimal Conditions: Most commercial dextranases are fungal, showing high activity at pH 5.0–5.5 and temperatures around 50–60°C.
Thermal Tolerance: Some, like Chaetomium gracile, are effective at 65–70°C, making them suitable for later stages of production.
Dosage: A small dosage (e.g., 2 ppm) can reduce dextran in final molasses by ~81%