INFLUENCE OF ENZYME PREPARATIONS WITH DIFFERENT SPECIFICITIES ON APPLE JUICE INDICATORS

The aim of the study is to investigate the effect of enzymatic treatment of fruit and berry raw materials in the production of alcoholized juices, fruit drinks, wine materials on apple juice indicators. Objectives: to study the effect of pectolytic preparations on apple pulp; screening of effective enzymatic systems that hydrolyze polymers of plant raw materials. The data reflecting the efficiency of using enzymes of different specificity of action on the yield of apple juice and its viscosity are presented. β-glucanases, pectinases and proteases were used as enzymes, which contributed to higher juice yield. It was found that an increase in the consumption of β-glucanase beyond the rational one contributed to an increase in the depth of hemicellulose hydrolysis, but reduced the efficiency of juice yield. The effect of the pectolytic complex enzymes was more effective than that of the proteolytic, hemicellulase and cellulolytic enzymes. As a result of the experiments, it was found that the cellulolytic enzymes, hydrolyzing the structural polysaccharides of the plant cell, contribute to an increase in the juice yield of the raw material, without having a significant effect on reducing the viscosity of the juice, and even in some cases lead to its increase. The given graphical curves of the effect of enzymatic complexes of different specificity of action on the yield of apple juice show that all the tested indicators had an effect on increasing the juice yield and its extractivity. At the same time, xylanase and cellulase were less effective: the amount of juice formed after draining without pressing, the so-called "gravity juice", increased only by 23 and 35 %, respectively.