Pectin
Pectin
Pectin (/ˈpɛktɪn/; from Ancient Greek: πηκτικός pēktikós, "congealed, curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot.
Etymology
The word "pectin" derives from the Greek word "pektos", meaning "curdled" or "congealed". The word was first used in 1825 by French chemist Henri Braconnot, who is credited with the discovery of pectin in fruit.
Function
Pectin is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
Related Terms
- Heteropolysaccharide: A type of polysaccharide composed of different types of monosaccharides.
- Cell Wall: A structural layer surrounding some types of cells, situated outside the cell membrane.
- Gelling Agent: A substance that imparts texture through formation of a gel.
- Dietary Fiber: The indigestible portion of food derived from plants.
See Also
External links
- Medical encyclopedia article on Pectin
- Wikipedia's article - Pectin
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