atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"atu-250Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYОПРЕДЕЛЕНИЕ ОПТИМАЛЬНОЙ ДОЗЫ И ВРЕМЕНИ ЭКСПОЗИЦИИ ПРИ ФЕРМЕНТАТИВНОЙ ЭКСТРАКЦИИ ПЕКТИНА ИЗ БАХЧЕВЫХ КУЛЬТУРDETERMINATION OF THE OPTIMAL DOSE AND EXPOSURE TIME FOR ENZYMATIC EXTRACTION OF PECTIN FROM MELONSУйкасоваЗ. С.UikassovaZ. S.zaira_atu@mail.ruАзимоваС. Т.AzimovaS. T.noemail@neicon.ruКизатоваМ. Ж.KizatovaM. ZH.noemail@neicon.ruСнадиноваБ. А.SnadinovaB. A.noemail@neicon.ruАлматинский Технологический университетРоссияAlmaty Technological UniversityRussian FederationКазахский Национальный медицинский университет им. С.АсфендияроваРоссияKazakh National Medical UniversityS. AsfendiyarovRussian Federation202020012021013639Copyright © Уйкасова З.С., Азимова С.Т., Кизатова М.Ж., Снадинова Б.А., 20212021Уйкасова З.С., Азимова С.Т., Кизатова М.Ж., Снадинова Б.А.Uikassova Z.S., Azimova S.T., Kizatova M.Z., Snadinova B.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/250

В данной статье рассматривается выделение пектина из бахчевых культур, в частности дыни. При изучении технологических режимов (гидромодуля, температуры) для получения пектинсодержащего экстракта из выжимок дыни сорта «Торпеда» перед введением ферментного препарата осуществляют предварительное набухание сырья в воде при температуре 48-500С в течение 12-15 часов. Для отработки технологических режимов получения пектинсодержащего экстракта из выжимок дыни сорта «Торпеда» ферментным способом, в начале отработаны оптимальные параметры: температурный режим и гидромодуль для получения пектинсодержащенго экстракта.

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.

melon«Тorpedo»hydromodulemelon pectinpectin-containing extractenzymeқауын«Торпеда»гидромодульпектинқұрамында пектин бар экстрактферментдынясорт «Торпеда»гидромодульпектинпектинсодержащий экстрактферментReferencesPilate T. P., Ivanov A. A. Biologically active food additives (theory, production, application). - M.: Avvallon, 2002-710p. [In Russian]Pilate T. P., Ivanov A. A. Biologically active food additives (theory, production, application). - M.: Avvallon, 2002-710p. [In Russian]Azimova S.T., Kizatova M. Zh., Toktamysova A. B., Donchenko L. V. Monitoring the quality of plant raw materials for the creation of functional and therapeutic pectin biopreparations // The Journal of Almaty Technological University. - 2015. - №4. - Р. 67-70. [In Russian]Azimova S.T., Kizatova M. Zh., Toktamysova A. B., Donchenko L. V. Monitoring the quality of plant raw materials for the creation of functional and therapeutic pectin biopreparations // The Journal of Almaty Technological University. - 2015. - №4. - Р. 67-70. [In Russian]Donchenko L. V. Technology of pectin and pectin products: Studies.benefit. -M.: New Delhi, 2000. 225 Р. [In Russian]Donchenko L. V. Technology of pectin and pectin products: Studies.benefit. -M.: New Delhi, 2000. 225 Р. [In Russian]Azimova S. T., Kizatova M. Zh., Iskakova G. K. Secondary resources of melons of Kazakhstan to produce the most valuable product of pectin / Electronic scientific and practical periodical «Bulletin of modern research», Issue № 1-3, January 2019. - Р. 6-9. [In Russian]Azimova S. T., Kizatova M. Zh., Iskakova G. K. Secondary resources of melons of Kazakhstan to produce the most valuable product of pectin / Electronic scientific and practical periodical «Bulletin of modern research», Issue № 1-3, January 2019. - Р. 6-9. [In Russian]Azimova S. T., Aidossov A.A., Kizatova M.J., Zaurbekova G.N., Development of the information system for monitoring, modelprediction of changes in the quality of the environment and public health indicators of industrial region, studying the anatomical composition of pumpkins from useful components of flora for human. № 2 for 2016 year. /Materials of conferences (Munich, Germany, 1-6 November 2016). - Р.30. [In English]Azimova S. T., Aidossov A.A., Kizatova M.J., Zaurbekova G.N., Development of the information system for monitoring, modelprediction of changes in the quality of the environment and public health indicators of industrial region, studying the anatomical composition of pumpkins from useful components of flora for human. № 2 for 2016 year. /Materials of conferences (Munich, Germany, 1-6 November 2016). - Р.30. [In English]Azimova S.T. Kizatova M.Z. Akhmetova S.O. Donchenko L.V. Admayeva A.M. Towards food security through application of novel scientific findings//Jornal of Security and Sustainability Issues 2017 № 6(4). - РР. 719-728. [In English]Azimova S.T. Kizatova M.Z. Akhmetova S.O. Donchenko L.V. Admayeva A.M. Towards food security through application of novel scientific findings//Jornal of Security and Sustainability Issues 2017 № 6(4). - РР. 719-728. [In English]Donchenko L. V. Features of process of hydrolysis of protopectin from plant tissue // Proceedings of the Kuban State Agrarian University. - Krasnodar: 2006. - Vol. №1. - РP. 288-297. [In Russian]Donchenko L. V. Features of process of hydrolysis of protopectin from plant tissue // Proceedings of the Kuban State Agrarian University. - Krasnodar: 2006. - Vol. №1. - РP. 288-297. [In Russian]

The authors declare that there are no conflicts of interest present.