Influence of Residual Amylose on Floccing of Granulated Cane Sugar

Abstract

The purpose of this research was to ascertain the nature of the material in granulated cane sugar which causes flocculation in acidified sugar syrups, and is, consequently, undesirable in bottled beverages. The acid and alcohol floes of 12 sugar samples were examined for their amino acid content. Floccing sugars contained a higher concentration of amino acids than nonfloccers. Isolation techniques were developed for the floe-causing substance (FCS) using ion-exchange column chromatography. Characterization studies indicate that the FCS is primarily degradated amylose which is believed to be the nucleus of an aggregation. The nature of proteins, peptides and other substances in forming the complex is not clear.

Detection of floc-producing sugars by a protein dye-binding method

“…Research to detect the FCS has narrowed the possibilities to protein and an amylose derivative (Cohen et al, 1970; Liuzzo and Hsu, 1975). Liuzzo et al (1977) reported that the amino acid content of floe was directly related to the flooring occurrences of sugar. These workers concluded that the FCS in granulated cane sugar was due to an amylose-related substance which can complex a number of other compounds to enhance the floe formation, especially trace protein.…”