DETERMINATION OF THE OPTIMAL DOSE AND EXPOSURE TIME FOR ENZYMATIC EXTRACTION OF PECTIN FROM MELONS

This article discusses the allocation of pectin from melons. In the study of technological modes (hydromodule, temperature) to obtain pectin-containing extract from melon pomace varieties «Torpedo», before the implementation of the enzyme preparation is carried out preliminary swelling of raw materi...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Алматы технологиялық университетінің хабаршысы
المؤلفون الرئيسيون: Z. S. Uikassova, S. T. Azimova, M. ZH. Kizatova, B. A. Snadinova
التنسيق: مقال
اللغة:الإنجليزية
منشور في: Almaty Technological University 2021-01-01
الموضوعات:
melon
«тorpedo»
hydromodule
melon pectin
pectin-containing extract
enzyme
қауын
«торпеда»
гидромодуль
пектин
құрамында пектин бар экстракт
фермент
дыня
сорт «торпеда»
пектинсодержащий экстракт
الوصول للمادة أونلاين:https://www.vestnik-atu.kz/jour/article/view/250
الوصف
الملخص:This article discusses the allocation of pectin from melons. In the study of technological modes (hydromodule, temperature) to obtain pectin-containing extract from melon pomace varieties «Torpedo», before the implementation of the enzyme preparation is carried out preliminary swelling of raw materials in water at a temperature of 48-500C for 12-15 hours. To work out the technological modes of obtaining pectin-containing extract from melon pomace varieties «Torpedo» by enzyme method, in the beginning worked out the optimal parameters: temperature and hydromodium to obtain pectin-containing extract.
تدمد:2304-568X
2710-0839

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