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

(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

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.

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).
References in periodicals archive ?
Protopectin is the water insoluble parent pectin substance found in the middle lamella of plant tissues.
A compound that includes pectin, in an insoluble form, is referred to as protopectin. Work done on this fraction of common foods (particularly potato, garlic, ginger and red peppers) at the University of Osaka in Japan found that the pectin-like substances become soluble after restricted degradation of naturally occurring polygalacturonic acid chains with protopectinase.
Along the ripening, there is transformation of protopectin into total pectin that, by enzymatic action, undergoes demethylation and simplification of the chains, causing the solubilization until the total degradation, when the fruit is very ripe (SILVA et al., 2009).
This is initiated when fungi (following adhesion and release of enzymes) depolymerises certain specific cell wall polymers (such a protopectin, the cementing substance) of the produce [13].