| 摘要 |
FIELD: biotechnology, food industry, medicine. SUBSTANCE: vegetable pectin-containing raw is swollen and washed off with distilled water 4 times followed by raw pressing out after each washing off. Hydrolysis is carried out with baliz-2 or baliz-B at acidity 0.4-1.2. Raw is pressed out, hydrolyzate is filtered, passed through ion-exchange resin, concentrated, pectin is precipitated, washed off with alcohol and milled. Esterification degree of obtained pectin is increased by 7.2% and its purity by 1.15% as compared with indices for industrially obtained pectin after the secondary purification. Method does not involve the use of chemically hazard acids. Pectin can be used in food industry and medicine. EFFECT: improved method of preparing, improved quality of product. 10 cl, 6 tbl
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