Comparative efficiency assessment of chemical and enzymatic hydrolysis-extraction of pectin from pressed beet pulp

The aim of research is to identify the effect of chemical and biotechnological methods of processing pressed sugar beet pulp on the degree of pectin extraction and the efficiency of hydrolysis of substances that form its chemical composition. The studies were conducted in 2024 at the Krasnodar Research Insti-tute for Storage and Processing of Agricultural Products. The objects of research are pressed sugar beet pulp; pectin-containing extract obtained as a result of chemical and enzymatic treatment of pressed sugar beet pulp; processed sugar beet pulp obtained after separation of the pectin-containing extract. The che-mical composition of the objects of research was determined according to generally accepted methods. Tabular data on changes in the content of substances that form the chemical composition of sugar beet pulp as a result of pectin hydrolysis-extraction are provided. For ease of data interpretation, the degrees of hydrolysis of substances that form the composition of sugar beet pulp are calculated and presented in a graphic form. Based on the conducted studies, the mechanisms of pectin hydrolysis-extraction were estab-lished when using mineral acid (hydrochloric acid), organic acid (citric acid) and a complex of enzymes (cellulase, xylanase and protease) as reagents. The highest degree of pectin extraction, amounting to 35.47%, is achieved when using mineral acid, which is 15.12 and 20.94 % higher than the degree of pectin extraction when using a complex of enzymes and an organic acid, respectively. When compared with pre-viously conducted studies in 2022 on pressed beet pulp obtained under other production conditions, it was found that the degree of pectin extraction from pressed beet pulp is significantly influenced by the vegeta-tion conditions of sugar beets, as well as the technology and technological modes of extracting sucrose from it at the beet processing plant, as a result of which the chemical composition of the pressed beet pulp is predetermined.