Abstract
The article discusses the theoretical and practical study of indicators of pectin substances in vegetable raw materials, their physical and chemical properties, which is one of the main stages in the production of functional foods for various purposes. Pectin has a wide range of functional features. One of the most important properties of pectin substances is their complexing ability, based on the interaction of the pectin molecule with ions of heavy and radioactive metals. Vegetables contain significant amounts of dietary fibres, pectin substances, which are able to adsorb and remove radionuclides from the body and reduce cholesterol. In this regard, there is a need to expand the range of vegetable pectin-containing food products at the expense of products consumed daily.
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