MEVA-SABZAVOT XOMASHYOSIGA FERMENTATIV ISHLOV BERISH ORQALI BIOLOGIK FAOL KOMPONENTLAR EKSTRAKSIYASINI JADALLASHTIRISHNING TEXNOLOGIK ASOSLARI
Keywords:
Kalit so‘zlar: meva-sabzavot xomashyosi, fermentativ ishlov, ekstraksiya, biologik faol komponentlar, pektinaza, sellyulaza, gemisellyulaza, polifenollar, antioksidantlar, resurs tejamkor texnologiya.Abstract
Annotatsiya. Ushbu tezisda meva-sabzavot xomashyosiga fermentativ ishlov berish orqali biologik faol komponentlarni ajratib olish samaradorligini oshirishning ilmiy-texnologik asoslari yoritilgan. O‘simlik hujayra devorining pektin, sellyuloza va gemisellyuloza kabi strukturaviy komponentlarini maqsadli gidrolizlash hisobiga polifenollar, flavonoidlar, antosianlar, karotinoidlar va boshqa bioaktiv moddalarning ekstragentga o‘tishini jadallashtirish imkoniyatlari tahlil qilingan. Ferment turi va dozasi, pH, harorat, ishlov berish davomiyligi, xomashyo–ekstragent nisbati hamda zarracha o‘lchamining jarayon samaradorligiga ta’siri asoslangan. Resurs tejamkor va ekologik maqbul ekstraksiya texnologiyasini shakllantirish bo‘yicha yondashuvlar taklif etilgan.
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