| pectin |
a carbohydrate consisting of several sugar molecules including rhamnose, galactose, arabinose, and galactouronic acid. Functions in the middle lamella of plant cells to adhere adjacent cells to one another. Functions in the primary cell wall to link adjacent microfibrils.
출처: saber.towson.edu/~hull/Courses/Botany/Botgloss.htm...
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| pectin |
Substance present in some fruit, particularly underripe fruit, that is responsible for the jelling action in jams and jellies. In wines it stays suspended and causes cloudiness. It can be eliminated by using pectic enzyme.
출처: www.gotmead.com/mead-research/glossary-p.shtml
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| pectin |
a natural substance in ripe fruits, such as apples, that gels when in the right concentration with sugar and acid; available commercially in powdered and liquid forms.
출처: www.four-h.purdue.edu/foods/Glosary%20Level%20D%20...
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| pectin |
The basis of fruit jellies; a water-soluble substance that binds neighboring cell walls in plants together.
출처: www.bio.brandeis.edu/fieldbio/bersbach/EdiblePlant...
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| pectinate |
Supplied with a comb-like structure, as the tibial spurs.
출처: www.jmath.freesurf.fr/ants_key/glossary.htm
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