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

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

Green fruit contains two substances, called "pectase" and "pectose" and, by the action of the sun in ripening, these substances change into pectin which makes fruit jelly.

From Mother's Remedies Over One Thousand Tried and Tested Remedies from Mothers of the United States and Canada by Thomas Jefferson Ritter

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

What change does heat bring about in the pectose substances of fruits?

From Human Foods and Their Nutritive Value by Harry Snyder

Chemically, they contain also albumen, sugar, pectose, dextrin, fat, cellulose, mineral matters, and water, but less sugar than turnips or carrots.

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