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Pectins

  • Chapter
Hydrocolloid Applications

Abstract

The natural polymers (structural materials) found in all land plants are termed pectins (Braconnot, 1825). Like starch and cellulose, pectin is a structural carbohydrate (Christensen, 1986). It was discovered in the 18th century (Vauquelin, 1790), and Braconnot was the first to characterize it as the active fruit component responsible for gel formation. He also suggested the word ‘pectin’, which originates from a Greek word meaning ‘to congeal or solidify’.

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  1. Faculty of Agricultural, Food and Environmental Quality Sciences Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel

    A. Nussinovitch

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Nussinovitch, A. (1997). Pectins. In: Hydrocolloid Applications. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6385-3_5

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