Information AboutPectin |
| CATEGORIES ABOUT PECTIN | |
| polysaccharides | |
| food additives | |
| food science | |
| cell biology | |
| edible thickening agents | |
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Under Acid ic conditions, pectin forms a Gel , and it can be used as an edible Thickening Agent in processed foods. This effect is used for making Jam s and Jellies . BIOSYNTHESIS They are synthesised in the plant Golgi Apparatus and form a matrix in which the Hemicellulose polysaccharides of the plant cell are embedded. An important part of fruit walls, pectin is broken down by the enzyme, pectinase to Pectinic Acid and finally Pectic Acid . During this chemical breakdown process, the fruit gets softer as the cell walls degenerate. CHEMISTRY Pectin is composed of three main Polysaccharide types:
Pectin has recently been found to oxidize in air with release of Methane . MEDICAL USES Pectin is used as an oral Demulcent to alleviate symptoms of Sore Throat and mouth in some Throat Lozenge s. SOURCES Apples , Plum s and Oranges contain much pectin, and pectin is sometimes found in Yogurt , while soft fruits like Cherries and Strawberries contain little pectin. For commercial utilisation, pectin is extracted from shredded fruit peel or pulp by adding hot water. The pectin dissolves into the hot water, and may then be precipitated as a gel by adding Ethanol . REFERENCES Keppler, Frank et al. Methane emissions from terrestrial plants under aerobic conditions. ''Nature'' 439, 187-190 |
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