Pectin is cell wall polysaccharides which are composed of the linear polymers of D-galactopyranosyluronic acid units which are joined by the glycosidic linkage. Homogalacturonan is the most abundant polysaccharide of the pectin. The glycosidic acid group may combine as a methyl ester or sodium, potassium, calcium or ammonium salts.
Some of the important properties of the pectin are:
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The peculiar physical property of the pectin is the ability to form spreadable gels.
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The softening of the fruits at the time of ripening is due to the loss of the cohesion in the pectin gel.
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The pectin is found in the powder as well as in the liquid form.
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Pectin is used as the gelling agent it is also used as the thickener.
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Pectin is a complex carbohydrate which is extracted from the plant cell wall.
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The small pectin fragments are useful as anti-cancer agents since they can bind and inhibit the various actions of the pro metastatic protein.
