pectinn.

Brit.

/ˈpɛktɪn/, U.S.

/ˈpɛktn/

Forms: 1800s pectine, 1800s– pectin.

Origin: Formed within English, by derivation; modelled on a French lexical item. Etymons: pectic adj., -in suffix¹.

Etymology: < pect- (in pectic adj.) + -in suffix¹, after French pectine (H. Braconnot 1831, in Ann. de chim. et de physique 47 279).

Chemistry and Biochemistry.

Any of a class of neutral colloidal carbohydrates formed naturally in plant tissues, esp. fruits and fleshy roots, by the enzymatic breakdown of protopectin, consisting mainly of partially methoxylated polymers of galacturonic acid, and having the property of forming gels with sugars and acids (as in jams and jellies), as a result of which they are extracted or synthesized for use as emulsifying or gelling agents.

ΘΚΠ

the world > matter > chemistry > organic chemistry > neutral substances from plants > [noun]

ulmic acid1831

pectin1833

peucedanin1836

imperatorin1838

humin1844

sycoretin1860

templin-oil1868

vanillin1868

phytosterin1881

carrageenin-

1833 Rep. 1st & 2nd Meetings Brit. Assoc. Advancem. Sci. 1831–2 517 (table) Pectin. [Discovered by] Braconnot. The gelatinizing principle in fruits.

1838 T. Thomson Chem. Org. Bodies 146 Vauquelin, who found pectin in the tamarind, considered it as the same with pectic acid.

1866 Sci. Amer. 28 Apr. 281/2 Pectine exists in considerable quantities in the turnips of different species, in pumpkins, melons, etc.

1929 R. A. Gortner Outl. Biochem. xxvii. 584 The pectin producing these jellies is the only water-soluble member of a group of related compounds known as the ‘pectic substances’, or sometimes called the ‘pectins’.

1959 Home Encycl. 130 Use fruits rich in pectin and acid for making jellies.

1966 T. Z. Nowakowski & A. J. Clarke tr. V. Kretovich Princ. Plant Biochem. (ed. 4) ii. 86 The ripening of fruits is characterized by the conversion of insoluble into soluble pectin.

1990 Essentials Sept. 39/1 To guarantee setting for jams and preserves we recommend using sugar with pectin.

Compounds

General attributive, as †pectin body, pectin compound, pectin substance, etc.

ΘΚΠ

the world > matter > chemistry > organic chemistry > acids obtained from plants or trees > [adjective] > from fruits and berries

pectic1851

pectin1864

pectous1866

1864 E. Parrish Treat. Pharmacy (ed. 3) iv. ii. 508 The group of pectin compounds..is..nearly allied to the gums.

c1868 S. W. Johnson How Crops Grow i. 84 It was formerly thought that the pectin bodies are convertible into sugar by the prolonged action of acids.

1895 F. E. Weiss tr. P. Sorauer Pop. Treat. Physiol. Plants vi. 123 Together with gums and acids we often find substances consisting also of carbon, hydrogen, and oxygen, which form gelatinous masses on boiling, and are termed pectin substances.

1900 A. J. Ewart tr. W. Pfeffer Physiol. Plants I. viii. 477 Many gums..seem to be in part allied to pectin substances.

1989 Jrnl. Exper. Bot. 40 1053/1 It has been postulated that apple cells are bound together by Ca²⁺ ions forming bridges between pectin molecules.

This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022).

单词	pectin
释义	pectinn. Brit. /ˈpɛktɪn/, U.S. /ˈpɛktn/ Forms: 1800s pectine, 1800s– pectin. Origin: Formed within English, by derivation; modelled on a French lexical item. Etymons: pectic adj., -in suffix¹. Etymology: < pect- (in pectic adj.) + -in suffix¹, after French pectine (H. Braconnot 1831, in Ann. de chim. et de physique 47 279). Chemistry and Biochemistry. Any of a class of neutral colloidal carbohydrates formed naturally in plant tissues, esp. fruits and fleshy roots, by the enzymatic breakdown of protopectin, consisting mainly of partially methoxylated polymers of galacturonic acid, and having the property of forming gels with sugars and acids (as in jams and jellies), as a result of which they are extracted or synthesized for use as emulsifying or gelling agents. ΘΚΠ the world > matter > chemistry > organic chemistry > neutral substances from plants > [noun] ulmic acid1831 pectin1833 peucedanin1836 imperatorin1838 humin1844 sycoretin1860 templin-oil1868 vanillin1868 phytosterin1881 carrageenin- 1833 Rep. 1st & 2nd Meetings Brit. Assoc. Advancem. Sci. 1831–2 517 (table) Pectin. [Discovered by] Braconnot. The gelatinizing principle in fruits. 1838 T. Thomson Chem. Org. Bodies 146 Vauquelin, who found pectin in the tamarind, considered it as the same with pectic acid. 1866 Sci. Amer. 28 Apr. 281/2 Pectine exists in considerable quantities in the turnips of different species, in pumpkins, melons, etc. 1929 R. A. Gortner Outl. Biochem. xxvii. 584 The pectin producing these jellies is the only water-soluble member of a group of related compounds known as the ‘pectic substances’, or sometimes called the ‘pectins’. 1959 Home Encycl. 130 Use fruits rich in pectin and acid for making jellies. 1966 T. Z. Nowakowski & A. J. Clarke tr. V. Kretovich Princ. Plant Biochem. (ed. 4) ii. 86 The ripening of fruits is characterized by the conversion of insoluble into soluble pectin. 1990 Essentials Sept. 39/1 To guarantee setting for jams and preserves we recommend using sugar with pectin. Compounds General attributive, as †pectin body, pectin compound, pectin substance, etc. ΘΚΠ the world > matter > chemistry > organic chemistry > acids obtained from plants or trees > [adjective] > from fruits and berries pectic1851 pectin1864 pectous1866 1864 E. Parrish Treat. Pharmacy (ed. 3) iv. ii. 508 The group of pectin compounds..is..nearly allied to the gums. c1868 S. W. Johnson How Crops Grow i. 84 It was formerly thought that the pectin bodies are convertible into sugar by the prolonged action of acids. 1895 F. E. Weiss tr. P. Sorauer Pop. Treat. Physiol. Plants vi. 123 Together with gums and acids we often find substances consisting also of carbon, hydrogen, and oxygen, which form gelatinous masses on boiling, and are termed pectin substances. 1900 A. J. Ewart tr. W. Pfeffer Physiol. Plants I. viii. 477 Many gums..seem to be in part allied to pectin substances. 1989 Jrnl. Exper. Bot. 40 1053/1 It has been postulated that apple cells are bound together by Ca²⁺ ions forming bridges between pectin molecules. This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022). < n.1833
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