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

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

These all seem to be products of hydrolysis of a mother substance known as "pectose," which constitutes the middle lamella of unripe fruit, etc.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred

Starch does not enter into the composition of carrots, but a small portion of pectose is found instead.

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

Its pectose, under heat, makes a capital jelly.

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

According to Fremy, the hardness of green fruits is due to the presence of pectose; which is also found in the cellular tissue of turnips, carrots, and various other roots.

From The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock by Cameron, Charles Alexander, Sir