pectose

American  

[pek-tohs] / ˈpɛk toʊs /

noun

Biochemistry.

1. protopectin.

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pectose British  

/ ˈpɛkˌtəʊz /

noun

1. an insoluble carbohydrate found in the cell walls of unripe fruit that is converted to pectin by enzymic processes

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Etymology

Origin of pectose

First recorded in 1855–60; pect(ic) + -ose ²

Example Sentences

See Examples For:

pectose

He therefore dissolves out the cutose, vasculose, and pectose by a very simple process, obtaining the fiber clean, and free from all extraneous adherent matter, ready for the spinner.

From Scientific American Supplement, No. 417, December 29, 1883 by Various

As the fruit ripens the pectase acts upon the pectose, which is insoluble in water, converting it into pectin, which is soluble.

From Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 by Parloa, Maria

Such fruits as peaches, cherries, and others containing but a small proportion of pectose, cannot be made into a firm jelly.

From Science in the Kitchen. by Kellogg, Mrs. E. E.

Pears contain also malic acid, pectose, gum, sugar, and albumen, with mineral matter, cellulose, and water.

From Herbal Simples Approved for Modern Uses of Cure by Fernie, William Thomas

Mixed Compounds.—Food materials frequently contain compounds which do not naturally fall into the five groups mentioned,—carbohydrates, pectose substances, fats, organic acids, and essential oils.

From Human Foods and Their Nutritive Value by Snyder, Harry