The study of indicators on quality of pectins from secondary plant raw materials of Krasnoyarsk region

Abstract

Abstract The work presents the results of the study of organoleptic, physical-chemical safety indicators of pectins obtained from apples pomace, pears, black currants growing in the Krasnoyarsk region and their comparative analysis with the indicators of pectin quality of wood greens of Scots pine. Generally accepted methods of analysis were used for research. It was found that the maximum yield of blackcurrant pomace was 42.6%, and pectin from apples pomace - 8.15% in comparison with other objects of study. Each type of pectin is characterized by individual organoleptic characteristics according to the raw material used. It was found that in all pectin samples, the mass fraction of acetyl groups is from 0.18 to 0.46%, which determines the ability of pectin to exhibit gelling ability. The content of methoxyl groups of pectin from apples pomace, black currants, wood greens was found from 7.42 to 11, 24%. The studied pectin samples have an esterification degree of more than 50%. It is determined that pectin of wood green of Scots pine is characterized by the highest value of indicator of complexing ability and number of carboxyl groups, is characterized by low degree of esterification compared to fruit, berry pectins. For pectins from fruits pomace, berries, the indicator of complexing ability varies in the range from 76.42 to 70.9 mg Pb2 + / g. The data obtained make it possible to classify pectins according to their technological purpose and use them as gel former - from apples pomace, blackcurrants, pears, and as a functional ingredient - wood greens of Scots pine.