Food Resources. 2022. N 19. Article 18 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:10; Перегляди: 160

18. STUDY OF THE INFLUENCE OF LAMINEX-750 ENZYME PREPARATION ON THE QUALITY OF DIFFUSION JUICE
https://doi.org/10.31073/foodresources2022-19-18
Tamila Sheiko, Vadim Gutnikevich, Liubomyr Khomichak
Pages: 162-168
Abstract
Subject of research. The quality of sugar beet and semi-products of sugar production is a priority task in the production of high quality white sugar, which can be ensured only by maximally clearing the diffusion juice from non-sugars. Particular attention should be paid to the destruction of polysaccharide matrix of non-sugars, in particular saponin, pectin substances and dextran. The article investigates the possibility of using an enzyme preparation of cellulolytic action, namely LAMINEX 750 to affect a number of harmful non-sugars of diffusion juice. Purpose. Determine the effect of the enzyme preparation on the destruction of glycoside and polysaccharide chains of non-sugars of diffusion juice, namely saponin, dextran, pectin substances. Methods. Attention is paid to the study of the effect of the enzyme preparation LAMINEX 750 on the foaming ability of non-sugars, in particular saponin. The experiment was carried out on the designed and manufactured laboratory installation. The height of the foam layer, foam volume and foaming ability were determined in the diffusion juice after treatment in the laboratory plant by the Lurie method. Results. The optimal consumption of the enzyme preparation, which is 0.030-0.080 kg per 1 ton of sugar beet and the optimal duration of processing of diffusion juice is 15-20 minutes. The analysis of technological indicators of untreated diffusion juice and juice treated with the enzyme preparation using its optimal amount was carried out. Scope of research results. When using LAMINEX 750 in sugar production there is a partial destruction of glycosidic bonds of polysaccharide matrix of non-sugars, which positively affects the technological process of sugar production and allows to improve the quality of juices and semi-products of sugar production and significantly reduce the consumption of defoamers.
Key words: sugar beet, diffusion juice, purification, non-sugars, enzyme preparation, foaming ability, quality
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