pectin
noun/ˈpɛktɪn/
Etymology From French pectine, coined in the 1830s by Henri Braconnot, from acide pectique "pectic acid", from Ancient Greek πηκτικός (pēktikós, “curdling”), from πηκτός (pēktós, “curdled”), from πήγνυμι (pḗgnumi, “stiffen”).
1
Biochemistry, Biology, Chemistry, Microbiology, Natural sciences, Physical sciences A plant-derived polysaccharide found in cell walls (especially in fruits) that forms a gel under acidic conditions and is commonly used to thicken foods like jam and jellies.
- Apple is rich in pectin and so is often added to other fruits when making jam so it will set.
- Derived terms
- agaropectin, amylopectin, hydropectin, metapectin, oligopectin, parapectin, pectinaceous, pectinase, pectinated, pectinesterase, pectinolytic, pectocellulose, protopectin
- Related terms
- pectic