DEGRADATION OF PECTIN AND STARCH IN SWEET SORGHUM STEM JUICE USING ENZYMES

Abstract

The article examines the chemical properties of sweet sorghum stem juice. Given the high carbohydrate content in the juice, the aim of the study is to break down the polysaccharides it contains into glucose. The fermentation methods for starch and pectin substances present in the juice are described, using a high-concentration amylolytic enzyme preparation - liquid amylase Fructamyl HT-300, as well as a high-concentration pectolytic enzyme preparation - liquid pectinase Fructazyme P-XL.