THE APPLE PULP ENZYMATIC CATALYSIS

Abstract

The paper presents experimental data on the use of pectolytic and cellulolytic enzymes and their compositions (Fructozym P6-L, Lafazym Extract, Cellolux-A) for processing the apple pulp from the Krasnoyarsky Snegirek fruits. The aim of this study is to select enzyme preparations for the processing of apple pulp, which allow to maximize the must yield, increase the content of phenolic compounds and provide high filtration rate. Technological and physico-chemical characteristics for the obtained wort samples are experimentally determined. It shown that the apple pulp treatment with a composition of enzyme preparations (Lafazym Extract + Cellolux-A) contributes to obtaining the maximum total must yield of 72.5% and the minimum kinematic viscosity of 2.64 mPa‧s. In addition, the maximum increase in filtration rate of 68.7% achieved by processing Lafazym extract. It established that the enzymatic catalysis of apple pulp makes it possible to increase the content of phenolic compounds in the must. It established that the enzymatic catalysis of apple pulp makes it possible to increase the phenolic compounds content in the must. Their highest concentration of 552.00 mg/cm3 obtained in the sample using an enzymatic preparation of pectolytic action – Lafazym Extract. It shown that the use of enzyme preparations affects to the optical characteristics of must samples. In relation to the control sample, the color intensity of the wort increases (from 0.740 to 1.102), while the yellowness index decreases (from 3.32 to 3.12), which indicates a decrease in the rate of wort oxidation reactions. The obtained results make it possible to recommend pectolytic enzyme preparations Fruktozym P6-L and Lafazym Extract in combination with Cellolux-A to use for the apple pulp processing.