pectin
A polysaccharide that is the major
binding component of the cell walls of
plants and fruits. It consists of a long chain of pectic acid
and pectinic acid molecules. When mixed with sufficient
sugar, pectin forms a firm gel and is therefore
much used as a thickening agent in the food industry, for example to set
jellies and jams. Commercial quantities are obtained from citrus and apple
wastes after removal of the juice. It is not digested, and is considered
a beneficial dietary fiber.
Related entry
• plant cell
Related category
• BIOCHEMISTRY
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