Pectin is a major component of the primary cell wall and middle lamella, primarily consisting of protopectin, pectin methyl ester, and pectic acid. Pectin contains galacturonic acid, lactose, arabinose, glucuronic acid, making it the most abundant polysaccharide in the cell walls of many higher plants. Its unique physical and chemical properties influence the taste and quality of plant-based foods. Pectin molecules are cross-linked via Ca bridges, ionic bonds, hydrogen bonds, glycosidic bonds, ester bonds, and phenyl ring couplings. Various extraction methods can yield different forms of pectin, such as water-soluble pectin (WSP), ion-bound pectin (ISP), and covalently bound pectin (CSP).
CB0060S
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