Влияние моносахаридного состава на растворимость фракций пектиновых веществ

The fractionating of pectin substances of sunflowers, apples and orange were received in wateralcohol solution in changing of alcohol volume content up to 20 %. Is shown, that on increasing of water contents in structure of the solvent the fraction with the high contents of galacturonic acid parts (GA) and degree of esterification (ED) on a background of a growing mass in appropriate samples are allocated. On the basis of the received data was made the conclusion about production ability of high-quality pectin, by inclusion of fractionation at a stage of purification of hydrolizate.