polysaccharides of the cell are embedded. Pectin is an important component of fruit cell walls. As fruit ripens, the enzyme pectinase degrades pectin to pectinic acid and then to pectic acid. As the cell walls degenerate the fruit gets softer.
Chemistry
Pectin is composed of three main polysaccharide types:
- Homogalacturonan, which is composed of repeated D-galacturonic acid monosaccharide subunits, that are methyl-esterified to a varying degree.
- Rhamnogalacturonan I, which is composed of alternating L-rhamnose and D-galacturonic acid subunits that contain α-(1-5)-L-arabinan and β-(1-4)-D-galactan side chains.
- Rhamnogalacturonan II, which is a complex, highly branched polysaccharide.
The gelling characteristics of different pectins are influenced greatly by the degree of esterification of the molecule. Pectin releases small amounts of methane in a non-enzymatic reaction and methanol in an enzymatic reaction.
Medical uses
Pectin is used as an oral demulcent to alleviate symptoms of sore throat and mouth in some throat lozenges. Among these are Luden’s Throat Drops brand, Halls Fruit Breezers, and Dimetapp Get Better Bear sore throat pops.
If a sore throat persists for more than two days of taking a pectin product, or is followed by fever, headache, rash, nausea, or vomiting, see a doctor for a stronger treatment.
Pectin products can be taken as needed until throat discomfort subsides or disappears.
Be cautious when allowing young children to chew pectin products, as choking can occur.
Fruit Pectin can also be used to help cleanse the body of non-water soluble substances.
Sources
Apples, plums, gooseberries and oranges contain much pectin, while soft fruits like cherries, grapes and strawberries contain little pectin. For commercial use, pectin is extracted from shredded fruit peel or pulp by adding hot acid. The pectin dissolves into the hot acid, and may then be precipitated as a gel by adding ethanol, methanol or propanol.
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