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pectin    音标拼音: [p'ɛktən] [p'ɛktɪn]
n. 胶质

胶质

pectin
n 1: any of various water-soluble colloidal carbohydrates that
occur in ripe fruit and vegetables; used in making fruit
jellies and jams


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  • Pectin - Wikipedia
    Pectin (Ancient Greek: πηκτικός pēktikós: "congealed" and "curdled") is a heteropolysaccharide, a structural polymer contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants [1]
  • PECTIN - Uses, Side Effects, and More - WebMD
    Pectin is a soluble fiber (polysaccharide) found in fruits It is used as a thickener in cooking and baking It is also sometimes used to make medicine Pectin binds substances in the
  • Pectin: Nutrition, Types, Uses, and Benefits - Healthline
    Pectin is a unique fiber with a powerful gelling ability This article reviews what pectin is, its nutritional content and health benefits, and how to use it
  • Pectin Benefits, Nutrition and How to Use - Dr. Axe
    Pectin is a carbohydrate that’s found naturally in fruits, vegetables and seeds It’s vegan- and vegetarian-friendly and is often used for its soluble fiber content Research shows that taking it helps lower cholesterol levels, control diarrhea, fight diabetes and aid weight loss
  • What Is Pectin and Is It Good for You? - Verywell Health
    Pectin is a dietary soluble fiber found in the cell walls of fruits and vegetables It is a type of carbohydrate called a non-starch polysaccharide that the body does not digest, and it provides no calories Fruits with pulp and peels, like apples and citrus fruits, are rich sources of pectin
  • What Is Fruit Pectin and What Does It Do for You? - MedicineNet
    Pectin is a dietary, soluble fiber found in fruits and vegetables It’s a type of inedible starch (carbohydrate) called a polysaccharide Learn more about fruit pectin health benefits, safety, nutrition, and uses
  • What Is Pectin? - The Spruce Eats
    Pectin is a type of starch, called a heteropolysaccharide, that occurs naturally in the cell walls of fruits and vegetables and gives them structure When combined with sugar and acid, it is what makes jams and jellies develop a semisolid texture when they cool





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