1. pectinBiochemistry
2. PectinPectin (from Greek πηκτικός - pektikos, "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. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies.
Read “Pectin” on English Wikipedia
Read “ペクチン” on Japanese Wikipedia
Read “Pectin” on DBpedia
Read “Pectin” on English Wikipedia
Read “ペクチン” on Japanese Wikipedia
Read “Pectin” on DBpedia
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