ON THE FRUIT AND VEGETABLES PLANT CELL WALL HEMICELLULOSE COMPOUND STRUCTURE

Abstract

Plant raw material biochemical characteristics may vary depending on it`s species, organ and tissue type and even cultivation facilities, and this dependence may discover a great field of interest for researches. These researches may result not only in fundamental information on plant biochemical development regularity, but in determination of plant potential as a raw material for biological active additives obtaining. The neutral oligo- and polysachharides of cell wall belonging to hemicelluloses have different structure depending on plant tissue type and plant species. The polysachharides isolating from plant raw material can be used in food technology as thickeners and sorbents (pectin, gums), so the structure determinating for different plant species can be useful in technological potential determination of studying plant raw material for food additives obtaining. The article presents the review on hemicelluloses structures and hemicelluloses complex researches for different types of fruit and berries raw material in purchase to estimate the availability of the raw plant material as a food additives source. Analyzed resources allows us to conclude that there is no visible regularity in hemicellulose complex of studied fruit and berry species, and all of these species can be a used as a sourse of polysachharides, excepts black currant because of high level of oligosachharides and sugar beet because of low hemicellulose yields. Gelling ability appears only in polysachharides.