pectin

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pectin

 [pek´tin]
a one-sugar polymer of sugar acids of fruit that forms gels with sugar at the proper pH. A purified form from the rind of citrus fruits or from apple pomace is used as the protective component of formulations used in treatment of diarrhea and as a suspending agent in pharmaceutical preparations. It is also used in preparation of foods such as jams and jellies.

pec·tin

(pek'tin), Do not confuse this word with pecten.
1. Broad generic term for what are now more correctly called pectic substances or materials; specifically, a gelatinous substance, consisting largely of long chains of mostly d-galacturonic acid units (typically α-1,4 linkages and sometimes present as methyl esters), which is extracted from fruits where it is presumed to exist as protopectin (pectose).
2. Commercial pectins, sometimes called pectinic acids, are whitish, soluble powders prepared from the rinds of citrus fruits. They are used in the preparation of jams, jellies, and similar food products where they increase viscosity; therapeutically, they are used to control diarrhea (usually in conjunction with other agents), as a plasma expander, and as a protectant; pectins bind calcium ions and are highly hydrated.

pectin

/pec·tin/ (pek´tin) a polymer of sugar acids of fruit that forms gels with sugar at the proper pH; a purified form obtained from the acid extract of the rind of citrus fruits or from apple pomace is used as an antidiarrheal and as a pharmaceutic aid.pec´tic

pectin

(pĕk′tĭn)
n.
Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.

pec′tic, pec′tin·ous adj.

pectin

[pek′tin]
Etymology: Gk, pektos, congealed
a gelatinous carbohydrate substance found in fruits and succulent vegetables and used as the setting agent for jams and jellies and as an emulsifier and stabilizer in many foods. It also adds to the diet bulk necessary for proper GI functioning. See also dietary fiber.

pectin

Alternative health
A soluble fibre found in fruits (e.g., apples, grapefruit and vegetables). Pectin is antidiarrhoeal, demulcent and used to soothe the mouth and throat, reduce colic and diarrhoea, and reduces LDL-cholesterol.

Food industry
A heterogeneous family of highly branched, highly hydrated and glucuronic acid-rich fruit-based polysaccharides used to produce gelling agents.

pec·tin

(pek'tin) Do not confuse this word with pecten.
1. Broad generic term for what are now more correctly called pectic substances or materials.
2. Commercial pectins, sometimes called pectinic acids, are whitish, soluble powders prepared from the rinds of citrus fruits; to make jams, jellies, and similar food products where they increase viscosity; therapeutically, used to control diarrhea, as a plasma expander, and as a protectant.

pectin

a complex POLYSACCHARIDE often found as calcium pectate in plant cells where it is a component of the MIDDLE LAMELLA of the cell wall. When heated, pectin forms a gel which can ‘set’, a feature used in the making of jams.

pectin,

n pectin is a gummy polysaccharide constituent of the cell walls of plants that is used as a thickening agent in jams and jellies. Pectin's mucilaginous qualities are useful in treating diarrhea and high cholesterol and it may have beneficial effects on radiation sickness as well.

pec·tin

(pek'tin)
Broad generic term for what are now more correctly called pectic substancesor materials; specifically, a gelatinous sub stance, which is extracted from fruits where it is presumed to exist as protopectin (pectose).

pectin

a homosaccharidic polymer of sugar acids of fruit, which forms gels with sugar at the proper pH; a purified form obtained from the acid extract of the rind of citrus fruits or from apple pomace is used as a protectant and in cooking. Has a gelatinizing capacity and may be important in stabilizing the foam in frothy bloat.

pectin methyl esterase
a plant enzyme thought to have significance in the cause of bloat in cattle because of its role in the digestion of pectin and liberation of frothing agents pectic and galacturonic acids.
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