The influence of technological processing on the persistence of pectin substances of vegetable raw materials

The research objective was studying the efficiency of application of technological processing on keeping of pectinaceous substances of vegetable raw materials. The research problems were the definition of the con- tent of pectinaceous substances in freshly harvested baskets inflorescences of sunflower after the thresh and during storage; the determination of activity of pectinolytic enzymes in fresh raw materials and during storage; studying the influence of technological pro- cessing on the activity of pectinolytic enzymes and an exit of pectinaceous substances in the course of stor- age. As objects of research five varieties of sunflower zoned and most extended to the territories of Krasnodar Region served: Leader, Anniversary, Leader, Confec- tionery, Leader. For the definition of mass fraction of pectin substances in vegetable raw materials calcium- pectat method was used, the activity of pectinesterase by electrometric method was defined, for the determina- tion of activity of a poligalaсturonase a titrimetric method was used, an exit of pectinaceous substances by alco- hol precipitationwas determined...