STUDY OF THE PHYSICOCHEMICAL METHODS OF PECTIN EXTRACT PROCESSING INFLUENCE ON THE PECTIN PRECIPITATION PROCESS EFFICIENCY

The aim of the study is to identify the effect of physicochemical methods of pectin extract processing on the efficiency of the pectin precipitation process. Objectives: to determine an effective neutralizing agent for regulating the pH value of pectin extract and the pH value of pectin extract, providing a high degree of pectin precipitation using 96 % ethyl alcohol. The objects of the study are pectin extract obtained from fermented beet pulp using an aqueous solution of citric acid and a composition of enzymes consisting of cellulase, xylanase and protease, as well as pectin obtained from pectin extract by precipitation with 96 % ethyl alcohol. Increasing the pH value of pectin extract from 4.1 to 6.0, both with the use of ammonium hydroxide solution as a neutralizing agent and with the use of sodium hydroxide solution, makes it possible to increase the degree of pectin precipitation from the extract using 96 % ethyl alcohol. The degree of pectin precipitation from pectin extract with a pH of 6.0 in the case of using sodium hydroxide solution as a neutralizing agent is significantly higher (by 11.0 %) compared to this indicator in the case of using ammonium hydroxide solution as a neutralizing agent and is 85.7 %. The purity of pectin obtained from pectin extract (pH 6.0) using sodium hydroxide solution as a neutralizing agent is 11.6% higher than with ammonium hydroxide solution and is 86.7 %. Further promising studies are studies of the efficiency of manifestation of bioactive and technological properties by the obtained pectin for the purpose of its application in food technology.