FIELD: biotechnological methods. SUBSTANCE: iodine- modified pectin is prepared by combining 0.1-10% alcoholic solution of molecular iodine with 0.7-69.5% aqueous solution of pectin isolated from vegetable food material at molar ratio 1:5 and resulting mixture is held during 20-25 h at temperature 25 +/-10 C and pressure 750+/-35 mm Hg until brown-shaded dark gray precipitate is obtained containing up to 15.0 wt % iodine. Precipitate is washed and gel-like product is washed in air. EFFECT: enabled preparation of product revealing no tanning properties. 2 cl, 3 ex
