THE EFFECT AND REMOVAL OF STARCH IN THE SUGAR REFINING INDUSTRY

Starch is eliminated by alpha-amylase from the bacterium Bacilius licheniformis in the conditions encountered in a Cameroonian sugar cane factory. The starch content increases during the sugar crystallisation process, doubling from refined sugar 1 to refined sugar 3. The optimum conditions for use of the enzyme are: temperature 80 - 95-degrees-C, pH 5.0 - 7.0 and a reaction time of 30 min. The relative activity of the alpha-amylase increases with the concentration of the enzyme. The interaction between these parameters and Brix is discussed.