Sugar beets dextran

Dextrans - [SUGAR - PROPERTIES OF SUCROSE] (Vol 23) -in beet sugar [SUGAR - BEET SUGAR] (Vol 23)... 

Dextran Frozen sugar beet Chromatographic sorbent (Sephadex) blood substitute... 

The effect of Blue Dextran on protection from insolubilization of NaCl-released 3-D-fructofuranosidase from sugar beet cell-wall was studied and discussed.The enzyme was insoluble in water or salt solutions of low concentrations but was solubilized by the addition of Blue Dextran. Upon chromatography of the enzyme on a Sepharose 6B column in the presence of Blue Dextran, the enzyme and Blue Dextran were eluted with the same elution volume. However, they were eluted separately by using 0.5 M-NaCl as an eluting solvent. Solubility of enzyme increased with concentration of Blue Dextran added. It was found that the enzyme was absorbed to Sephadex G-lOO, but not to dextran T40 or T500. Some additional experiments revealed that the dependence of pH on solubility of the released enzyme disappeared in the presence of Blue Dextran. 

Dextran naturally forms in contaminated sugar beet and juice, where higher viscosity can cause problems in sugar beet processing. 

This class of polysaccharide was well known in sugar refineries as the causative agent of ropiness it was formed from cane or beet sugar by bacteria of the Leuconostoc genus. Over many years, numerous papers were published, mainly with E. J. Bourne [Adv. Carbohydr. Chem. Biochem., 34 (1977) 1-22] and S. A. Barker as co-authors, describing the isolation, purification, properties, and structural features of dextrans. 

Attention was first directed toward the dextrans about the middle of the last century as these slimes were at times a serious problem in the wine and beet sugar industries. In the latter, jelly-like masses blocked the filters and interfered with the refining processes by retarding crystallization. Dextran, at various times, was regarded as a protoplasmic constituent of the beet cell,22 a product of sucrose fermentation, and as cellulose produced by fermentation.22 The empirical formula, (CeHioOs)n, for dextran was obtained2422 at an early date (about 1875) on hydrolysis, the substance was found to yield only D-glucose.1422-24 A tribenzoate and a triacetate of dextran were prepared by Daumichen.24... 

The following substances have been added to culture media to increase the yields of dextran raw beet sugar or molasses,80 commercial maple sirup,1 yeast extract,81 magnesium and ammonium sulfates,82 tomato juice,8,81 calcium carbonate,3 and a water extract of waste sugarrefining charcoal (probably containing materials related to the vitamin B complex).88... 

They are most commonly used plasma expanders. It is polysaccharide isolated from beet sugar which is formed by the action of Leuconstec mesenteroides. It is available in mainly two forms depending upon the molecular weight. Dextran 70 (mol. wt. 70,000) available in 6% solution and Dextran 40 (mol. wt. 40,000) available in 10% solution. They are infused intravenously in the treatment of shock. Dextran 40 acts more rapidly than dextran 70. It decreases the blood viscosity and prevents the sludging of RBC s. Dextran 70 remains in circulation for longer period (upto 24 hrs) and is slowly excreted by glomerular filtration. 

Dextrans first came under close examination about a hundred years ago. The high viscosity of these slimes, as they were called, caused much trouble in the beet-sugar industries the slimes blocked filters and interfered with the crystallization process. Scheibler assigned the correct empirical formula... 

In the nineteenth century, there were reports of a mysterious thickening and sometimes gelling of cane and beet sugar solutions. Pasteur [148] reported in 1861, that these viscous fermentations of sucrose resulted from microbial action. Sucrose solutions were observed to be converted into viscous solutions, gels, and/or flocculent precipitates [149]. The material that produced such changes in the sucrose solutions was isolated and found to be a polysaccharide that was called dextran [150]. Van Tieghem isolated and named the bacterium that produced the polysaccharide, Leuconostoc mesenteroides [151]. 

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