atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"atu-275Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYОценка качественных показателей пектиносодержащих экстрактов бахчевых культурEvaluation of quality indicators of pectin-containing extracts of melonsАзимоваС. Т.АzimovaS.

Алматы

Almaty

КизатоваМ. Ж.KizatovaM.

Алматы

Almaty

ИскаковаГ. К.IskakovaG.

Алматы

Almaty

УйкасоваЗ. С.UikassovaZ.

Алматы

Almaty

zaira_atu@mail.ruАлматинский Технологический университетКазахстанAlmaty Technological UniversityKazakhstanКазахский национальный медицинский университет им. С.Ж. АсфендияроваКазахстанAsfendiyarov Kazakh national medical UniversityKazakhstan20202101202112724953Copyright © Азимова С.Т., Кизатова М.Ж., Искакова Г.К., Уйкасова З.С., 20212021Азимова С.Т., Кизатова М.Ж., Искакова Г.К., Уйкасова З.С.Аzimova S., Kizatova M., Iskakova G., Uikassova Z.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/275

В статье было проведено исследование аналитических характеристик пектинсодержащих экстрактов из тыквенных экстрактов сорта «Карина» и дыни сорта «Торпеда», их способность образовывать щелочи и комплексы. На основе проведенных экспериментов установлено, что пектины из бахчевых культур характеризуются низкой степенью этерификации (34,7-36,8%), высокой комплексообразующей способностью на уровне 240-290 мг Рb2+/г, что позволяет предложить использование пектинопродуктов в качестве природных детоксикантов. На пектинах бахчевых культур установлена обратная зависимость между комплексообразующими способностями и прочностью студня.

The article investigated the analytical characteristics of pectin-containing extracts from pumpkin extracts of the "Karina" variety and melon of the "Torpeda" variety, their ability to form alkalis and complex. Based on the conducted experiments, pectins from melons are characterized by a low degree of esterification (34.7-36.8%), a high complexing capacity at the level of 240-290 mg Pb2+/g, which allows us to suggest the use of pectin products developed as natural detoxicants. On pectins of melon crops, the inverse relationship between the complexing abilities and the strength of the jelly was established.

пектинпектиновые экстрактыаналитические характеристикищелочеобразующие и комплексообразующие способностиpectinpectin extractsanalytical characteristicsalkali-forming and complexforming abilitiesReferencesTeplaya G.А. Heavy metals as a factor of environmental pollution // Astrakhan bulletin of ecological education . – 2013. – № 1(23). - Pp. 182–192. [in Russian]Teplaya G.А. Heavy metals as a factor of environmental pollution // Astrakhan bulletin of ecological education . – 2013. – № 1(23). - Pp. 182–192. [in Russian]Alibaeva B.N., Omarova A.S., Tsitsurin V.I., Esdaulet B.K., Adambekova M.R., Seralin E.B. The content of heavy metals in the body as an indicator of the environmental load of places of residence and the possibility of effective correction of the health of the population of a modern metropolis on the example of Almaty // International Journal of Experimental Education: Publishing House "Academy of Natural Sciences" (Penza).-2015.-№2.- Pp.70-75. [in Russian]Alibaeva B.N., Omarova A.S., Tsitsurin V.I., Esdaulet B.K., Adambekova M.R., Seralin E.B. The content of heavy metals in the body as an indicator of the environmental load of places of residence and the possibility of effective correction of the health of the population of a modern metropolis on the example of Almaty // International Journal of Experimental Education: Publishing House "Academy of Natural Sciences" (Penza).-2015.-№2.- Pp.70-75. [in Russian]Sears M.E. Chelatation: Harnessing and enhancing heavy metal detoxification -A review. // The Scientific World Journal/ - 2013, Articles ID 219840. Р.13.Sears M.E. Chelatation: Harnessing and enhancing heavy metal detoxification -A review. // The Scientific World Journal/ - 2013, Articles ID 219840. Р.13.Azimova S. T., Kizatova M.J., Akhmetova S.O., Donchenko L.V., Admayeva A.M. Towards food security through application of novel scientific findings// Security and Sustainability issues. – 2017. № 6(4). – Р.-719-729Azimova S. T., Kizatova M.J., Akhmetova S.O., Donchenko L.V., Admayeva A.M. Towards food security through application of novel scientific findings// Security and Sustainability issues. – 2017. № 6(4). – Р.-719-729Lara-Espinoza, C.; Carvajal-Millán, E.; Balandrán - Quintana, R.; López-Franco, Y.; Rascón Chu, Pectin and Pectin-Based Composite Materials: Beyond Food Texture. // Molecules 2018, 23, 942. https://doi.org/10.3390/molecules23040942Lara-Espinoza, C.; Carvajal-Millán, E.; Balandrán - Quintana, R.; López-Franco, Y.; Rascón Chu, Pectin and Pectin-Based Composite Materials: Beyond Food Texture. // Molecules 2018, 23, 942. https://doi.org/10.3390/molecules23040942Martins Z., Pinho O., Ferreira I. Food industry by-products used as functional ingredients of bakery products// Trends in Food Science & Technology, 2017. - Vol. 67.- P. 106-128.Martins Z., Pinho O., Ferreira I. Food industry by-products used as functional ingredients of bakery products// Trends in Food Science & Technology, 2017. - Vol. 67.- P. 106-128.Golubev V. N. et al. Food and biologically active additives: Manual for university students.-M .: Academy, 2003.-202 p. [in Russian]Golubev V. N. et al. Food and biologically active additives: Manual for university students.-M .: Academy, 2003.-202 p. [in Russian]Kolmakova N. Unusual in familiar: pectin as a useful food supplement // Food Industry. -2004. №8.-С. 77-78. [in Russian]Kolmakova N. Unusual in familiar: pectin as a useful food supplement // Food Industry. -2004. №8.-С. 77-78. [in Russian]Donchenko L.V., Firsov G.G. Technology of pectin and pectin products. – Krasnodar: КГАУ, 2006.-279 p. [in Russian].Donchenko L.V., Firsov G.G. Technology of pectin and pectin products. – Krasnodar: КГАУ, 2006.-279 p. [in Russian].Shelukhina P.P. Scientific bases of pectin technology. - Frunze: Ilim, 1988 .-- 168 p. [in Russian]Shelukhina P.P. Scientific bases of pectin technology. - Frunze: Ilim, 1988 .-- 168 p. [in Russian]Bredikhina N.А. Pectins - unique natural healers // Food, taste, aroma. - 2001. - № 32. - P. 32. [in Russian]Bredikhina N.А. Pectins - unique natural healers // Food, taste, aroma. - 2001. - № 32. - P. 32. [in Russian]Donchenko L.V., Firsov G.G. Technology of pectin and pectin products. – Krasnodar: КГАУ, 2006.-279 p. [in Russian]Donchenko L.V., Firsov G.G. Technology of pectin and pectin products. – Krasnodar: КГАУ, 2006.-279 p. [in Russian]Pismenny V.V., Troitsky B.N., Kochetkova et al. Pectin and pectin-prophylaxis // Food Indutsry.- 1998. -№ 2. - P. 46. [in Russian]Pismenny V.V., Troitsky B.N., Kochetkova et al. Pectin and pectin-prophylaxis // Food Indutsry.- 1998. -№ 2. - P. 46. [in Russian]Kenijz, N.V., Sokol, N.V. Pectin substances and their functional role in bread-making from frozen semi-finished products / N.V.Kenijz, N.V. Sokol // European Online Journal of Natural and Social Sciences. – 2013. – № 2. – С. 253- 261.Kenijz, N.V., Sokol, N.V. Pectin substances and their functional role in bread-making from frozen semi-finished products / N.V.Kenijz, N.V. Sokol // European Online Journal of Natural and Social Sciences. – 2013. – № 2. – С. 253- 261.Kulichenko А.I., Mamchenko Т.V., Zhukova S.А. Modern technologies for the production of confectionery products using dietary fiber // Young scientist. – 2014. – №4. – Pp. 203-206. [in Russian]Kulichenko А.I., Mamchenko Т.V., Zhukova S.А. Modern technologies for the production of confectionery products using dietary fiber // Young scientist. – 2014. – №4. – Pp. 203-206. [in Russian]Neumyvakin I.P. Pumpkin. -М.: Ozon.ru, 2015. – 224 p. [in Russian]Neumyvakin I.P. Pumpkin. -М.: Ozon.ru, 2015. – 224 p. [in Russian]Kabirova L.V., Nussupova А.О. Summer squash - Almaty: Kainar, 2000.- 50 p. [in Russian]Kabirova L.V., Nussupova А.О. Summer squash - Almaty: Kainar, 2000.- 50 p. [in Russian]Donchenko L.V., Firsov G.G. Technology of pectin and pectin products. – Krasnodar: КГАУ, 2006.-279 p. [in Russian]Donchenko L.V., Firsov G.G. Technology of pectin and pectin products. – Krasnodar: КГАУ, 2006.-279 p. [in Russian]Fleming C., Russcher H., Brouwer R., Lindemans J., de Jonge R. Evaluation of Sysmex XN1000 High-Sensitive Analysis (hsA) Research Mode for Counting and Differentiating Cells in Cerebrospinal Fluid. Am J Clin Pathol. 2016; 145: р.299 – 307.Fleming C., Russcher H., Brouwer R., Lindemans J., de Jonge R. Evaluation of Sysmex XN1000 High-Sensitive Analysis (hsA) Research Mode for Counting and Differentiating Cells in Cerebrospinal Fluid. Am J Clin Pathol. 2016; 145: р.299 – 307.Donchenko L. V. Technology of pectins and pectin products: textbook. - M .: DeLi, 2000 .-255 p. [in Russian]Donchenko L. V. Technology of pectins and pectin products: textbook. - M .: DeLi, 2000 .-255 p. [in Russian]Melnikov A.B., Mikhailushkin P.V., Poltarykhin A.L., Dibrova, Z.N. The Economics of Addressing Food Security: A Case Study, Entrepreneurship and Sustainability Issues.7 (1): 595-602., 2019. https://doi.org/10.9770/jesi.2019.7.1(41) [in Russian]Melnikov A.B., Mikhailushkin P.V., Poltarykhin A.L., Dibrova, Z.N. The Economics of Addressing Food Security: A Case Study, Entrepreneurship and Sustainability Issues.7 (1): 595-602., 2019. https://doi.org/10.9770/jesi.2019.7.1(41) [in Russian]Donchenko L.V., Sokol N.V., Krasnoselova Ye.А. // Food Chemistry. Hydrocolloids: textbook. manual for STR /editor L.V. Donchenko.-2nd ed., Rev. and additional. - М.: Юрайт, 2018.-180 p. [in Russian]Donchenko L.V., Sokol N.V., Krasnoselova Ye.А. // Food Chemistry. Hydrocolloids: textbook. manual for STR /editor L.V. Donchenko.-2nd ed., Rev. and additional. - М.: Юрайт, 2018.-180 p. [in Russian]

The authors declare that there are no conflicts of interest present.