The study of pectin from sea buckthorn of Buryat selection varieties

The work is devoted to the study of pectic substances, their basic parameters, qualities and properties of sea buckthorn varieties of Buryat selection: Ayaganga, Zarya Dabat, Bayan-Gol, Zakharovskaya, Prevoskhodnaya and Solnechnaya. The authors identifies distinctions according to the gel-forming ability of pectin from sea buckthorn fruits depending on the variety’s peculiarities. The received data certify a comparatively high degree of esterification of pectin from sea buckthorn fruits; presence of esterified carboxyl groups, high values of which are notable for such sea buckthorn varieties as Zarya Dabat, Zakharovskaya, Ayaganga. Besides, the experimental research has proved that pectin from sea buckthorn of these varieties is characterized by a high content of methoxyl groups. The phenomenon causes a low gel-forming ability of sea-buckthorn fruits zoned in Buryatia, owing to what these varieties cannot independently be used for production of gelatinous products.