Semakova M. Development of the technology of the apple pectin production using enzyme preparations

Research subjects: apple pomace, commercial enzyme preparations, wine yeast, micromycetes, pectin samples. Research objectives: theoretical substantiation and development of the technology of pectin production from apple pomace using enzyme preparations at the principal stages of the process. Methods: mathematical modelling, conventional hysico- chemical and biochemical methods for analysis of apple pomace and pectin, methods for determination of enzyme activities. Theoretical and practical results: The dependency of pectin yield and quality on drying temperature of apple pomace has beenestablished. The expediency of using the enzyme preparation Celloviridin G20x and the modes of the technology of apple pectin production envisaging the use of the product have been substantiated. The possibility of using the pectin- esterase preparation in view to control the level of methoxyl groups entering pectin composition has been proved. The normatives and technological documentation have been developed and affir med. Novelty of introduced: For the first time, the technology of pectin production envisages the use enzyme preparations: the cellulolytic one at the hydrolysisextraction stage and the pectinesterase one at the partial demethoxylation stage. Wine yeast and micromycetes have been screened for the first time for ability to synthesize active pectinesterase. The promising strain Penicillium funiculosum 1237 has been revealed and physico-chemical properties of the enzyme preparation have been characterized. Implementation degree: The technology has been tested and adopted under industrisl conditions in the Lisichansk gelatin-producing plant (Lugansk Region). Effectiveness: The technology developed will enable reduced purchases of pectin from abroad and logical uses of the reserves of the country's canning and wine industries. Sphere, sector of implementation: food industry, medicine, fruit processing, wine industry.