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

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Example Sentences

See Examples For:

pectose

Jelly prepared from peaches will not be so firm as many fruit jellies, owing to the small amount of pectose contained in their composition.

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

The Carbohydrates comprise starch, sugar, gum, mucilage, pectose, glycogen, &c.; cellulose and woody fibre are carbohydrates, but are little capable of digestion.

From The Chemistry of Food and Nutrition by A. W. Duncan

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 Maria Parloa

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 Harry Snyder

For purposes of study, they are divided into subdivisions, as carbohydrates, pectose substances or jellies, fats, organic acids, essential oils, and mixed compounds.

From Human Foods and Their Nutritive Value by Harry Snyder

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