File:Pectin.jpg · Wikimedia Commons · See Wikimedia Commons
Pectin is a natural substance found in plant cell walls that is made primarily of a type of sugar acid called galacturonic acid. Commercially, it's extracted from citrus fruits and sold as a powder used as a gelling agent in foods like jams and jellies, as well as in desserts, medicines, and candies.
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Research
17,427 papers- Pectin structure and biosynthesis.ReviewCurrent opinion in plant biology · 2008Mohnen DDOI: 10.1016/j.pbi.2008.03.006
- Chemistry and uses of pectin--a review.ReviewCritical reviews in food science and nutrition · 1997Thakur BR, Singh RK, Handa AKDOI: 10.1080/10408399709527767
- Pectin in gut health and beyond: A review.ReviewInternational journal of biological macromolecules · 2025Kalita P, Rahman MT, Haloi P et al.DOI: 10.1016/j.ijbiomac.2025.146954
- Pectin in biomedical and drug delivery applications: A review.ReviewInternational journal of biological macromolecules · 2021Li DQ, Li J, Dong HL et al.DOI: 10.1016/j.ijbiomac.2021.06.088
- Pectin: Structural Characteristics, ADME Profiles, and Their Interrelationship.ReviewChemistry & biodiversity · 2025Song H, Zhang Y, Wang F et al.DOI: 10.1002/cbdv.202402532
- Investigation into pectin extraction and technological implementations in the food industry.ReviewJournal of the science of food and agriculture · 2024Cherian E, Ts K, Kn S et al.DOI: 10.1002/jsfa.13638
- Pectin in diet: Interactions with the human microbiome, role in gut homeostasis, and nutrient-drug interactions.ReviewCarbohydrate polymers · 2021Elshahed MS, Miron A, Aprotosoaie AC et al.DOI: 10.1016/j.carbpol.2020.117388
- Therapeutic Potential of Pectin and Its Derivatives in Chronic Diseases.ReviewMolecules (Basel, Switzerland) · 2024Dambuza A, Rungqu P, Oyedeji AO et al.DOI: 10.3390/molecules29040896
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Wikidata facts
- Subclass of
- polysaccharide
- Has part
- D-galacturonic acid
- Image
- Plant cell wall diagram gl.svg
- Has use
- gelling agent
Show 6 more facts
- Commons category
- Pectin
- subject has role
- antidiarrhoeal
- cell component
- middle lamella
- substrate of
- polygalacturonase
- discoverer or inventor
- Henri Braconnot
- time of discovery or invention
- 1825-00-00
Sources (6)
via Wikidata · CC0
Article · Français
Les pectines (du grec ancien πηκτός / pêktós, « épaissi, caillé »), ou plus largement les substances pectiques, sont des polyosides, rattachées aux glucides. Ce sont des composés exclusivement d’origine végétale. Les pectines sont présentes en grande quantité dans les parois primaires des dicotylédones, et en particulier dans les parois végétales de nombreux fruits et légumes. Elles sont extraites industriellement des coproduits de l'industrie des jus de fruits, principalement des agrumes et en moins grande quantité des marcs de pomme. La pectolyse est la lyse de pectines par des enzymes pectolytiques.
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