BIOCHEMICAL INDICATORS OF TUBERS OF THE JERUSALEM ARTICHOKE PLANT

Abstract

The issue of providing the population with functional or healthy food products determines the priority directions of research in the field of food chemistry and technology. Interest in artichokes as a raw material for food production is due to its unique chemical composition, high productivity, the ability to process between seasons. Jerusalem artichoke tubers accumulate up to 20-25% of dry matter, the bulk of which falls mainly on polyfructosan (inulin) and oligosaccharides, consisting of fructose. The protein content of Jerusalem artichoke tubers was determined to be 4.88%. The industrial potential of Jerusalem artichokes has been the subject of research by China, Russia, the United States and other scientists only in the last two decades. Herbal preparations, biologically active additives, functional food products, biocorrectors, bioethanol and other products are made from the surface mass and tubers of Jerusalem artichoke. In addition to inulin, artichoke tubers contain vitamins, essential amino acids, minerals, pectin and other valuable components. When talking about the properties of inulin in Jerusalem artichokes, it is necessary to take into account the reactions that occur in plant cells and form the basis of its biosynthesis. The starting compound in inulin biosynthesis is sucrose, which explains the presence of a glucose residue in the polymer.Inulin and its derivatives stimulate the growth of bifidobacteria and lactobacilli, which are representatives of the normal intestinal microflora, so in the treatment and prevention of
dysbacteriosis, inulin-containing products, drugs and dietary supplements are recommended. Against the background of the choleretic effect of inulin, liver, pancreas, intestinal functions improve, cholesterol metabolism normalizes. Inulin is able to remove heavy metal salts, poisons and radioactive substances from the body several times more effectively than pectin and other biologically active compounds.