Pectic acid
| |
| Names | |
|---|---|
| Other names
Pectate; Poly(1,4-α-D-galacturonate); α-D-Polygalacturonic acid
| |
| Identifiers | |
| UNII | |
| Properties | |
| (C6H8O6)n | |
| Molar mass | Variable |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
Pectic acid, also known as polygalacturonic acid, is a water-soluble, transparent gelatinous acid existing in over-ripe fruit and some vegetables. It is a product of pectin degradation in plants, and is produced via the interaction between pectinase and pectin (the latter being common in the wine-making industry.) In the early stage of development of fruits, the pectic substance is a water-insoluble protopectin which is converted into pectin by the enzyme protopectinase during ripening of fruit. In over-ripe fruits, due to the presence of pectic methyl esterase enzyme, the pectin gets largely converted to pectic acid which is water-insoluble. Due to this reason both immature and over-ripe fruits are not suitable for making jelly and only ripe fruits are used.
References
[edit] | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (November 2020) |
- G. O. Aspinall and A. Cañas-Rodriguez (1958). "810. Sisal pectic acid". Journal of the Chemical Society: 4020–4027. doi:10.1039/JR9580004020.
 | This article about an organic compound is a stub. You can help Wikipedia by expanding it. |