pectin

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

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pec·tin (pktn)

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.

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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.

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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.

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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.

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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.