FoodTCM

polygalacturonic acid; pectins; d-galacturonan; pectic acid

Name(s)	polygalacturonic acid; pectins; d-galacturonan; pectic acid
Scientific name(s)	alpha-d-galacturonic acid; alpha-d-galactopyranuronic acid; galacturonan; galacturonate; calcium pectate; sodium pectate; calcium polygalacturonate; sulfated polygalacturonic acid
Formula	C6H10O7
Molecular mass	194.139
IUPAC name	(2S,3R,4S,5R,6S)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid
INCHI	InChI=1S/C18H26O19/c19-1-2(20)10(13(26)27)36-17(6(1)24)35-9-4(22)7(25)18(37-12(9)15(30)31)34-8-3(21)5(23)16(32)33-11(8)14(28)29/h1-12,16-25,32H,(H,26,27)(H,28,29)(H,30,31)/t1-,2+,3+,4+,5+,6+,7+,8+,9+,10-,11-,12-,16-,17-,18-/m0/s1
SMILE	O[C@H]1O[C@@H]([C@H](O[C@H]2O[C@@H]([C@H](O[C@H]3O[C@@H]([C@H](O)[C@H](O)[C@H]3O)C(O)=O)[C@H](O)[C@H]2O)C(O)=O)[C@H](O)[C@H]1O)C(O)=O
CAS ID	6294-16-2; 91510-62-2; 9046-40-6
PubChem ID	445929
DrugBank ID	DB03511
CHEBI ID	Not available

Description	Present in cell walls of all plant tissues. Up to 30% w/w of this polysaccharide can be isolated from orange and lemon rind. It is used in food processing as a gelling agent, stabiliser, thickener and emusifier [DFC]_x000D_ _x000D_ Pectic acid, also known as polygalacturonic acid, is a water insoluble, transparent gelatinous acid existing in ripe fruit and some vegetables. It is a product of pectin degradation in plants, and is produced via the interaction between pectinase and pectin (the latter being common in the wine-making industry). [Wikipedia]. Pectic acid is found in many foods, some of which are cottonseed, calabash, date, and apple.

Description

Present in cell walls of all plant tissues. Up to 30% w/w of this polysaccharide can be isolated from orange and lemon rind. It is used in food processing as a gelling agent, stabiliser, thickener and emusifier [DFC]_x000D_ _x000D_ Pectic acid, also known as polygalacturonic acid, is a water insoluble, transparent gelatinous acid existing in ripe fruit and some vegetables. It is a product of pectin degradation in plants, and is produced via the interaction between pectinase and pectin (the latter being common in the wine-making industry). [Wikipedia]. Pectic acid is found in many foods, some of which are cottonseed, calabash, date, and apple.