Chemistry:Pectic acid
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Names | |
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Other names
Pectate; Poly(1,4-α-D-galacturonate); α-D-Polygalacturonic acid
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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). | |
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Infobox references | |
Pectic acid, also known as polygalacturonic acid, is a water-insoluble, 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
![]() | This article includes a list of references, but its sources remain unclear because it has insufficient inline citations. (November 2020) (Learn how and when to remove this template message) |
- G. O. Aspinall and A. Cañas-Rodriguez (1958). "810. Sisal pectic acid". Journal of the Chemical Society: 4020–4027. doi:10.1039/JR9580004020.
![]() | Original source: https://en.wikipedia.org/wiki/Pectic acid.
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