Evaluation of quality indicators of pectin-containing extracts of melons

The article investigated the analytical characteristics of pectin-containing extracts from pumpkin extracts of the "Karina" variety and melon of the "Torpeda" variety, their ability to form alkalis and complex. Based on the conducted experiments, pectins from melons are characterized by a low degree of esterification (34.7-36.8%), a high complexing capacity at the level of 240-290 mg Pb2+/g, which allows us to suggest the use of pectin products developed as natural detoxicants. On pectins of melon crops, the inverse relationship between the complexing abilities and the strength of the jelly was established

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 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