Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 119097 10.21603/2074-9414-2026-1-2625 MXWXVR ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Obtaining Cellulose and Hemicelluloses from Depectinized and Delignified Sugar Beet Pulp Получение целлюлозы и гемицеллюлоз из депектинизированного и делигнифицированного свекловичного жома https://orcid.org/0000-0002-2038-0122 Семенихин Семен Олегович Semenikhin Semyon O. semenikhin_s_o@mail.ru https://orcid.org/0000-0001-9310-4543 Фабрицкая Алла Андреевна Fabritskaya Alla A. https://orcid.org/0000-0002-5813-156X Даишева Наиля Мидхатовна Daisheva Nailya M. Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Краснодар Россия Krasnodar Research Institute for Storage and Processing of Agricultural Products Krasnodar Russian Federation Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Краснодар Россия Krasnodar Research Institute for Storage and Processing of Agricultural Products Krasnodar Russian Federation Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Краснодар Россия Krasnodar Research Institute for Storage and Processing of Agricultural Products Krasnodar Russian Federation 31 03 2026 31 03 2026 56 1 97 110 08 09 2025 13 01 2026 https://fptt.ru/en/issues/24227/24256/

Современные технологии производства пищевых продуктов невозможны без применения функциональных добавок, особенно полисахаридов, проявляющих технологические свойства загустителей, стабилизаторов, эмульгаторов. Особый интерес представляют целлюлоза и гемицеллюлозы, которые в России не производятся. Цель исследования – разработка технологических режимов получения из депектинизированного и делигнифицированного свекловичного жома целлюлозы и гемицеллюлоз, соответствующих по своим показателям качества требованиям действующей нормативной документации – ГОСТ и ТР ТС. Объекты исследования – свекловичный жом и получаемые из него целлюлоза и гемицеллюлозы. В работе рассмотрено влияние концентрации растворов гидроксида натрия и продолжительности обработки свекловичного жома на эффективность извлечения гемицеллюлоз, действие промывки получаемых гемицеллюлоз этанолом на их чистоту, а также воздействие обработки целлюлозосодержащего концентрата растворами соляной кислоты на результативность получения целлюлозы. Органолептические и физико-химические показатели определяли согласно общепринятым методикам. Установлено, что увеличение концентрации раствора гидроксида натрия и продолжительности обработки свекловичного жома оказывает существенное влияние на химический состав и выход извлекаемых гемицеллюлоз. Наибольший выход гемицеллюлоз наблюдался при концентрации раствора гидроксида натрия в диапазоне 1,5–3,0 %, при дальнейшем ее увеличении происходило частичное снижение содержания гемицеллюлоз вследствие протекания реакций щелочного гидролиза. Также показано, что при щелочной экстракции совместно с гемицеллюлозами частично извлекается пектин, что может быть связано со сходством механизмов извлечения данных гидроколлоидов. Однако процесс сопутствующего извлечения пектина при щелочном извлечении гемицеллюлоз требует проведения более глубоких исследований. В результате исследования установлены эффективные режимы получения целевых продуктов: гемицеллюлозы извлекают экстракцией 2 % раствором гидроксида натрия в течение 3 ч при 25 °C с последующей двукратной промывкой 70 % этанолом; целлюлозу получают в ходе обработки 15 % раствором соляной кислоты в течение 5 ч при 60 °С. Целлюлоза и гемицеллюлозы, полученные в рамках исследования, по органолептическим и физико-химическим показателям соответствуют требованиям ГОСТ за исключением происхождения сырья. Свекловичный жом является перспективным источником целлюлозы и гемицеллюлоз, что позволит обеспечить импортозамещение и повысить переработку вторичных ресурсов. Однако для использования свекловичных целлюлозы и гемицеллюлоз в пищевой промышленности требуется разработка нормативной документации.

Advanced food production relies heavily on functional additives. Polysaccharides are functional food additives that combine the technological properties of thickeners, stabilizers, and emulsifiers. The absence of domestic cellulose and hemicellulose production remains a significant barrier to import substitution in Russia. This article introduces new processing technologies for producing commercial cellulose and hemicellulose from depectinized and delignified sugar beet pulp. The experiment featured the effect of such variables as sodium hydroxide concentration and processing time on the efficiency of hemicellulose extraction. The obtained cellulose and hemicellulose were tested for the effect of washing on purity, as well as the effect of hydrochloric acid treatment on cellulose yield. The sensory and physicochemical tests involved standard research methods. The most effective production conditions were as follows. Hemicellulose was extracted with a 2% sodium hydroxide solution at 25°C for 3 h and washed with 70% ethanol. Cellulose was treated with a 15% hydrochloric acid solution for at 60°C 5 h. The resulting cellulose and hemicellulose met the sensory and physicochemical standards in all aspects but raw material. Beet pulp proved to be a promising source of cellulose and hemicellulose with good import substitution and recycling prospects. However, the use of beet cellulose and hemicellulose in the food industry requires updating the existing regulatory documentation.

 Свекловичный жом целлюлоза гемицеллюлозы гидролиз экстракция минеральная кислота щелочь пищевые добавки Sugar beet pulp cellulose hemicelluloses hydrolysis extraction mineral acid alkali food additives Исследование выполнено при финансовой поддержке Российского научного фонда и Кубанского научного фонда в рамках проекта № 24-26-20065, https://rscf.ru/project/24-26-20065/ The study was supported by the Russian Science Foundation and the Kuban Science Foundation (Project No. 24-26- 20065, https://rscf.ru/en/project/24-26-20065/)

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