An Investigation of the Polysaccharides Present in Sugar Mill Syrups

Abstract

Two major polysaccharides have been found in syrups obtained from various sources. They were separated by fractional precipitation with ethanol, and the homogeneity of the fractions was checked by moving-boundary electrophoresis. One of the polysaccharides was found in all samples examined and appeared to be a hemicellulose type. The other polysaccharide was a polyglucose of the dextran type, and its appearance was associated with large increases in the viscosity of the syrup. The possible origins of the polysaccharides are discussed.