The analysis of the source of raw materials of fruit and berry raw materials of Altai Region in 2008-2013 showed the advantage and capacity of the region caused by the growth of the areas under industrial gardens and output of fruit and berries. Thus the losses of fruit and berry raw materials and secondary raw material resources caused by the low depth of processing make from 8 to 45 %. For the solution of the problem of complex conversion of fruit and berry raw materials and secondary raw material resources the possibility of receiving pectin from secondary raw material resources of fruit and berry production of Altai Region was defined. The properties of laboratory samples of pectin received from residues of black-fruited aroniya (Arónia melanocárpa), ordinary cowberry (Vaccínium vítis-idaéa), ordinary honeysuckle (Lonicera xylosteum), ordinary mountain ash (Sórbus aucupária), currant of red (Ribes rubrum) by traditional method with the subsequent drying of powders to humidity of 5-6 % were studied. It was established that the maximum exit of pectin from a residue of ordinary mountain ash was 2.24 %. The color, smell and taste of each sample of powder of pectin correspond to similar organoleptic indicators of raw materials from which it was received. The technological properties of pectin defining area of its use in the food industry are caused by physical and chemical and rheologi-cal properties. It was established that the greatest number of pectin acid contains pectin from residues of ordinary honeysuckle and ordinary mountain ashes, 62.30 and 56.5 8% respectively. By the maintenance of carboxyl groups it was determined that four samples with high-esterified pectins, from them the best gelling ability had the samples of gels from black-fruited aroniya and ordinary cow-berry. Rheological indicators of gels of pectin (vis-cosity, elasticity and density) confirmed the ac-ceptable technological properties of the studied samples of the pectins capable to replace expen-sive import pectin.
pectin, secondary raw materials, fruit-berry raw material, degree of esterification, the elasticity and density of gels, rheological properties of pectin, gelling ability
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