pectin

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pec·tin

 (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.

[French pectine, from Greek pēktos, coagulated, from pēgnunai, to coagulate; see pag- in Indo-European roots.]

pec′tic, pec′tin·ous adj.

pectin

(ˈpɛktɪn)
n
(Biochemistry) biochem any of the acidic hemicelluloses that occur in ripe fruit and vegetables: used in the manufacture of jams because of their ability to solidify to a gel when heated in a sugar solution (may be referred to on food labels as E440(a))
[C19: from Greek pēktos congealed, from pegnuein to set]
ˈpectic, ˌpectiˈnaceous, ˈpectinous adj

pec•tin

(ˈpɛk tɪn)

n.
a white colloidal carbohydrate of high molecular weight, present in ripe fruits: used in fruit jellies for its thickening and emulsifying properties.
[1830–40; < Greek pēkt(ós) fixed, congealed (see pectic acid) + -in1]
pec′tic, pec′tin•ous, adj.

pec·tin

(pĕk′tĭn)
Any of a group of substances that are found in ripe fruits and can be made to form gels. Pectins are derived from carbohydrates. They are used in certain medicines and cosmetics and in making jellies.

pectin

A substance extracted from ripe fruit and vegetables which is used to set jams and jellies.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pectin - any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
Kaopectate - trade name for a fixed-combination antidiarrheal drug that use kaolin as the adsorbent and pectin as the emollient
cellulose - a polysaccharide that is the chief constituent of all plant tissues and fibers
Translations
pektin
pektin
pektiini
pektin
pektin

pectin

[ˈpektɪn] Npectina f

pectin

nPektin nt

pectin

[ˈpɛktɪn] npectina

pec·tin

n. pectina, carbohidrato que se obtiene de la cáscara de frutas cítricas y de manzana.
References in periodicals archive ?
When they treated the carrot, potato or pumpkin with pectin methyl esterase (PME), they observed a significant hardening of the vegetables.
These pectins were subsequently demethylated with two pectin methyl esterases (PMEs), either the fungal PME from Aspergillus aculeatus or the orange PME.