pectin

pectin
1. Broad generic term for what are now 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), that is extracted from fruits where it is presumed to exist as protopectin (pectose). 2. Commercial pectins, sometimes called pectinic acid, 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 enhance 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.
- p. lyase an enzyme that catalyzes the elimination of 6-methyl-Δ-4,5-d-galacturonate residues from p.; thus, it brings about depolymerization; it does not act on deesterified p.; used in the treatment of certain foodstuffs.

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pec·tin 'pek-tən n
1) any of various water-soluble substances that bind adjacent cell walls in plant tissues and yield a gel which is the basis of fruit jellies
2) a commercial product rich in pectins and used chiefly in making jelly and other foods, in pharmaceutical products esp. for the control of diarrhea, and in cosmetics

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pec·tin (pekґtin) [Gr. pēktos congealed] 1. a polymer of sugar acids of fruit that forms gels with sugar at the proper pH. 2. [USP] a purified preparation obtained from the acid extract of the inner portion of the rind of citrus fruits or from apple pomace, consisting chiefly of partially methoxylated polygalacturonic acids; used in the treatment of diarrhea, and as a thickening and emulsifying agent in pharmaceutical preparations.

Medical dictionary. 2011.

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  • Pectin — (from Greek πηκτικός pektikos , congealed, curdled [ [http://www.perseus.tufts.edu/cgi bin/ptext?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3D%2382916 Pektikos, Henry George Liddell, Robert Scott, A Greek English Lexicon , at Perseus] ] ), a white …   Wikipedia

  • Pectin — (Pflanzengallerte), C64H40O56 + 8HO, eine dem Pflanzenreich eigenthümliche, im Safte vieler Früchte u. Wurzeln sich findende Substanz (s. Pectinkörper). Nach Frémy enthalten nur reisende u. reife Früchte P.; dasselbe bildet sich aber, wenn… …   Pierer's Universal-Lexikon

  • Pectin — Pec tin, n. [Gr. ? curdled, congealed, from ? to make fast or stiff: cf. F. pectine.] (Chem.) One of a series of carbohydrates, commonly called {vegetable jelly}, found very widely distributed in the vegetable kingdom, especially in ripe fleshy… …   The Collaborative International Dictionary of English

  • pectin — pectin. См. пектин. (Источник: «Англо русский толковый словарь генетических терминов». Арефьев В.А., Лисовенко Л.А., Москва: Изд во ВНИРО, 1995 г.) …   Молекулярная биология и генетика. Толковый словарь.

  • Pectin — Pectin, von Brakanot als derjenige Stoff erkannt, welcher das Gelatiniren der mit Zucker aufgekochten Säfte von Aepfeln, Johannisbeeren, Kirschen etc. bedingt u. wird dargestellt, indem man den Saft fleischiger Früchte bis zum Sieden erhitzt,… …   Herders Conversations-Lexikon

  • pectin- — (var. «pectini ») Elemento prefijo del lat. «pecten, ínis», peine: ‘Pectiniforme’. * * * altpectin , pectini /alt ► Prefijos procedentes del l. pecten, peine …   Enciclopedia Universal

  • pectin — polysaccharide found in fruit and vegetables, crucial in forming jellies and jams, 1838, from Fr. pectine, coined early 1830s by French chemist Henri Braconnot (1781 1855) from acide pectique pectic acid, a constituent of fruit jellies, from Gk.… …   Etymology dictionary

  • pectin — ► NOUN ▪ a soluble jelly like substance present in ripe fruits, used as a setting agent in jams and jellies. ORIGIN from Greek pektos congealed …   English terms dictionary

  • pectin — [pek′tin] n. [< Gr pēktos (see PECTIC) + IN1] a water soluble carbohydrate, obtained from certain ripe fruits, which yields a gel that is the basis of jellies and jams pectinous adj …   English World dictionary

  • pectin — pectinaceous /pek teuh nay sheuhs/, pectinous, adj. /pek tin/, n. Biochem. a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, esp. in apples, currants, etc., and used in fruit jellies, pharmaceuticals,… …   Universalium

  • Pectin — Pektine (v. griech.: πηκτός pektós = fest, geronnen) sind pflanzliche Polysaccharide, genauer Polyuronide, die im Wesentlichen aus α 1,4 glycosidisch verknüpften D Galacturonsäure Einheiten bestehen. Ernährungsphysiologisch betrachtet sind… …   Deutsch Wikipedia

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