pectin

英 ['pekt?n] 美['p?kt?n]

暢通詞匯

復(fù)數(shù):?pectins;

pectin 果膠

由希臘語創(chuàng)造出來的一個詞，來自希臘語pektos,凝結(jié)的，膠化的，來自PIE*pag,固定，詞源同page,pact,fang.-in,化學(xué)名詞后綴。

pectin (n.): polysaccharide found in fruit and vegetables, crucial in forming jellies and jams, 1838, from French pectine, coined early 1830s by French chemist Henri Braconnot (1781-1855) from acide pectique "pectic acid," a constituent of fruit jellies, from Greek pektikos "curdling, congealing," from pektos "curdled, congealed," from pegnynai "to make stiff or solid," from PIE root *pag-/*pak- "to join together" (see pact). Related: Pectic.

1. The goal of retting is to bring about decomposition of the pectin.: 浸漬的目的就是在于使果膠質(zhì)分解.

2. The pectic substances can be classed protopectins, pectins and pectin acids.: 果膠物質(zhì)分成原生質(zhì)果膠, 果膠和果膠酸.

3. In addition, apples contain pectin, which helps to lower cholesterol.: 另外, 蘋果也含有有助降低膽固醇的果膠.

4. By - products include essential oils, pectin, candied peel, orange marmalade, and stock feed.: 其他主要副產(chǎn)品有精油、果膠、陳皮、柑果醬和牲畜飼料.

5. As to the maximal amplitude ( ma ) pectin was higher than dextron.: 至于ma值則大于右旋糖酐組.