ISOLATION AND PHYSICOCHEMICAL CHARACTERIZATION OF PECTIN FROM NONCONVENTIONAL NATU-RAL RAW MATERIALS

УДК 54:630.8:664

  • Saida Bokizhonovna Khaytmetova Institute of Bioorganic Chemistry of Uzbekistan Academy of Sciences Email: xsb75@mail.ru
  • Abbaskhan Sabirkhanovich Turaev Institute of Bioorganic Chemistry of Uzbekistan Academy of Sciences Email: abbaskhan@mail.ru
  • Bakhtiyor Ikromovich Muhitdinov Institute of Bioorganic Chemistry of Uzbekistan Academy of Sciences Email: muhitdinov.bahtiyor@gmail.com
  • Gulnoza Abduvahabovna Khalilova Institute of Bioorganic Chemistry of Uzbekistan Academy of Sciences Email: gulnoza_xalilova@mail.ru
DOI_disc_logo https://doi.org/10.14258/jcprm.2021048412
Keywords: pectic polysaccharides, isolation, basidiomycetes, physicochemical characteristics

Abstract

Obtaining and studying the functional properties and determining the subsequent purpose in the practical use of pectin substances requires a thorough study of physical and chemical characteristics of the polysaccharide.

By using the acidic hydrolysis method, pectic polysaccharides were isolated from nonconventional raw materials of natural origins - basidial fungus mushrooms Fomes fomentarius, Ganoderma lucidum, Inonotus hispidus, Polýporus squamosus. The polysaccharides isolated were characterized: such as content of free and etherifying carboxyl groups, total -СООН groups, -ОСН3 groups, degree of etherification and by data of the IR-spectroscopy.

The pectic polysaccharides isolated in identical conditions from the basidial mushrooms were powders with colors from light yellow to is light-brown by the appearance, possess sub-acidic taste, have no extraneous smack and a smell. The pectin from Inonotus hispidus was much lighter than other pectins (Fomes fomentarius, Ganoderma lucidum, Polýporus squamosus). The pectin’s isolated were similar to the apple pectin by the organoleptic properties. They can classified as averagely etherified pectins regarding the degree etherification. Etherification degree of the studied pectins was in the range of 50.00–66.67%. The methoxyl groups were ranged between 8.47–11.43%. Content of free carboxylic groups in the range of 2.25–5.40%.

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Author Biographies

Saida Bokizhonovna Khaytmetova, Institute of Bioorganic Chemistry of Uzbekistan Academy of Sciences

кандидат технических наук, старший научный сотрудник лаборатории биологических активных макромолекулярных систем

Abbaskhan Sabirkhanovich Turaev, Institute of Bioorganic Chemistry of Uzbekistan Academy of Sciences

доктор химических наук, профессор, академик, главный научный сотрудник лаборатории биологических активных макромолекулярных систем

Bakhtiyor Ikromovich Muhitdinov, Institute of Bioorganic Chemistry of Uzbekistan Academy of Sciences

кандидат технических наук, старший научный сотрудник лаборатории биологических активных макромолекулярных систем

Gulnoza Abduvahabovna Khalilova, Institute of Bioorganic Chemistry of Uzbekistan Academy of Sciences

базовый докторант лаборатории биологических активных макромолекулярных систем

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Published
2021-12-14
How to Cite
1. Khaytmetova S. B., Turaev A. S., Muhitdinov B. I., Khalilova G. A. ISOLATION AND PHYSICOCHEMICAL CHARACTERIZATION OF PECTIN FROM NONCONVENTIONAL NATU-RAL RAW MATERIALS // chemistry of plant raw material, 2021. № 4. P. 75-82. URL: http://journal.asu.ru/cw/article/view/8412.
Issue
No 4 (2021)
Section
Biopolymers of plants

Copyright (c) 2021 chemistry of plant raw material

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