File:Pectin.jpg · Wikimedia Commons · See Wikimedia Commons
pectina
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thumb|Commercially produced powder of pectin, extracted from citrus fruits Pectin ( : 'congealed' and 'curdled') is a heteropolysaccharide, a structural polymer contained in the cell walls and middle lamellae of terrestrial plants. The principal chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; as
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.
AI-generated from the Wikipedia summary — may contain errors.
In the Vinony graph
Vinony's link graph records 794 inbound references to pectina, and connects out to hexose, apple and Citrus.
Vinony files it under Demulcents, Dietary fiber and Edible thickening agents.
Vinony links it to 58 Wikipedia language editions.
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
via PubMed
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 · Português
Pectina (do grego antigo: πηκτικός pēktikós, "coagulado, coalhado") é um heteropolissacarídeo contido nas lamelas média e primária e na parede celular de plantas terrestres. Seu principal componente é o ácido galacturónico, um ácido de açúcar derivado da galactose. Foi primeiro isolado e descrito em 1825 por Henri Braconnot. É produzido comercialmente como um pó de coloração branca-amarronzada, extraída principalmente de frutas cítricas, e é usada na preparação de alimentos como um agente espessante, particularmente em compotas e geleias. Também é usada em sobremesas, remédios, doces, como estabilizante em sucos e bebidas lácteas, e como fonte de fibra dietética.
Abstract from DBpedia / Wikipedia · CC BY-SA