CAS 9000-69-5

Pectina

Descripción:

Pectina es un polisacárido que se encuentra de forma natural principalmente en las paredes celulares de frutas y verduras, donde desempeña un papel crucial en el mantenimiento de la integridad estructural. Está compuesto principalmente de unidades de ácido galacturónico, que pueden ser metilésterificadas en diferentes grados, influyendo en sus propiedades gelificantes. Pectina se utiliza ampliamente en la industria alimentaria como agente gelificante, espesante y estabilizador, particularmente en mermeladas, gelatinas y conservas de frutas. Su capacidad para formar geles depende de factores como la concentración de azúcar, la acidez y la presencia de iones de calcio. Además de sus aplicaciones culinarias, Pectina también se utiliza en productos farmacéuticos y cosméticos por sus propiedades espesantes y estabilizadoras. Se considera seguro para el consumo y se clasifica como fibra dietética, contribuyendo a la salud digestiva. El número CAS de Pectina es 9000-69-5, y se reconoce por su versatilidad y funcionalidad en diversas formulaciones.

Fórmula: C₆H₁₂O₆

InChI: InChI=1/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2

Sinónimos:

• Beta-Pectin
• Big-J
• Cesapectin
• GelSite
• Genupectin
• Jmj-J
• MCP
• Methoxypectin
• Oxpec
• Pectina
• Pectinate
• Pectine
• Pectins
• Pecto
• Pektin
• Sango-stop
• Splendid
• Unipectin
• Usp-Hm
• Vis-J-Tf
• pentose
• Pectin
• 9000-69-5
• Methyl pectin
• Methyl pectinate
• 2,3,4,5-Tetrahydroxypentanal
• Colyer pectin
• PARTIALLY METHOXYLATED POLYGALACTURONIC ACID
• PECTIN FROM CITRUS FRUITS
• APPLE PECTIN FOOD GRADE-SPECIAL
• PECTIN, CITRUS
• PECTIN, FROM LEMON
• Poly(1,4-alpha-D-galacturonide)
• PECTIN,CITRUS,USP
• PECTINGUM
• genupectinl200
• mexpectin
• citruspectin
• PECTIN, APPLE
• PECTIN FROM CITRUS FRUIT MOISTURE LESS THAN 10%
• marpeenl
• methylpectin
• marpeeom
• methylpectinate
• PectinExCitrusFruitRind
• froM Citrus
• PECTIN, CITRUS USP SLOW SET
• POLY-D-GALACTURONIC ACID METHYL ESTER
• PECTINATES
• Pectin&nbsp
• POLYGALACTURONIC ACID METHYL ESTER
• APPLE PECTIN, USP
• APPLE PECTIN EXTRACT
• PECTIN, CONTROL FOR TOTAL DIETARY *FIBER ASSAY
• Pectin, pract. 1KG
• PECTINDUST
• APPLE PECTIN, FOOD GRADE
• PECTINACID
• Polyhalactyronic acid
• Apple Pectin, Powder
• Pectin from Citrus
• PECTIN FROM CITRUS PEEL
• PECTIN PRACT.
• PECTIN FROM APPLE USP
• GRAPEFRUITPECTIN
• PECTIN FROM APPLES
• APPLE PECTIN
• Pectin from citrus peel,Poly-D-galacturonic acid methyl ester
• pectinicacid

Pectin from Citrus

CAS: 9000-69-5

Forma y color: White to Light yellow to Light orange powder to crystal

Ref: 3B-P0024

Pectin Citrus

CAS: 9000-69-5

Pectin Citrus is promoted in dietary supplement form as an alternative cancer treatment. It can also been used to treat prostate cancer and melanoma. It can also be used as a gelling agent, filler, and stabilizer. It Supports celluar health, promotes immune function, supports cardiovascular health

Forma y color: Powder

Ref: 02-J61021

Pectin

CAS: 9000-69-5

Fórmula: C₂₆H₃₈O₂₅

Pureza: 74.0%

Forma y color: Solid

Peso molecular: 750.5649

Ref: IN-DA00GRGI

Pectin, amidated, low ester

CAS: 9000-69-5

Forma y color: Off-white to pale brown powder

Peso molecular: -

Ref: 7W-GC7250

Pectin

CAS: 9000-69-5

Pectin

Pureza: Galacturonic acid ≥74.0%(dried basis),from apple

Ref: 54-OR1029953

Pectin, from apple

CAS: 9000-69-5

Forma y color: Off-white to pale brown powder

Peso molecular: -

Ref: 7W-GC0736

Pectin, high ester

CAS: 9000-69-5

Forma y color: Off-white to pale brown powder

Ref: 7W-GC2203

Pectin

CAS: 9000-69-5

Pectin, a plant cell wall derived heteropolysaccharide, forms nanoparticles for delivery and acts as an antimicrobial adsorbent.

Forma y color: Solid

Ref: TM-T77242

Poly-D-galacturonic acid methyl ester

CAS: 9000-69-5

Poly-D-galacturonic acid methyl ester (PDGME) is a natural compound that has been shown to possess anti-inflammatory and anti-diabetic properties. PDGME has been shown to increase the expression of pro-apoptotic proteins in mouse macrophages, as well as inhibit the activity of toll-like receptor 4, which may be due to its ability to induce caspase-independent cell death. PDGME also inhibits the growth of Clostridium difficile and other bacteria by inhibiting their enzyme activities. PDGME is water soluble and can be used as a reagent for biochemical studies.

Pureza: Min. 98 Area-%

Forma y color: White Off-White Powder

Ref: 3D-MP03545

Amidated Pectin

CAS: 9000-69-5

Pectins are derived from citrus fruits such as lemons and limes. Amidated pectin is a modified form of pectin in which some of the galacturonic acid residues are converted with ammonia to amides. These pectins are more tolerant to varying calcium concentrations that occur in use and behave like low-ester pectins, need less of and are more tolerant to excess calcium. In addition, these gels are thermoreversible.

Fórmula: C₅H₁₀O₅

Pureza: Min. 95%

Forma y color: Powder

Peso molecular: 150.13 g/mol

Ref: 3D-YA158357

Pectin pure

CAS: 9000-69-5

Fórmula: (C₇H₂₀O₆)₁₃

Pureza: 7%

Forma y color: White to pale yellow, Amorphous powder

Peso molecular: 25000 to 50000

Ref: SR-45057

Pectin (Technical Grade)

Producto controlado

CAS: 9000-69-5

Applications Pectin, is a gelatinous polysaccharide that is found in fruits and is extracted for the purpose of creating jams and jellies. In biological studies, pectin from apple and citrus is used to influence potential feed supplements on in vitro total gas production and rumen methanogensis.
References Geerkens, C., et al.: J. Agric. Food Chem., 61, 5727 (2013)

Fórmula: C₅H₁₀O₅

Forma y color: Neat

Peso molecular: 150.13

Ref: TR-P218305

LM Pectin

CAS: 9000-69-5

Pectins are regarded as linear chains of α-1,4-linked D-galacturonic acid, a homogalacturonan (pectic acid). In the products of commerce, the degree of methylation has a vital influence on the properties of pectin, especially the solubility and gel forming characteristics.

Forma y color: Powder

Ref: 3D-YL158537

HM Pectin

CAS: 9000-69-5

Pectins are regarded as linear chains of α-1,4-linked D-galacturonic acid, a homogalacturonan (pectic acid). In the products of commerce, the degree of methylation has a vital influence on the properties of pectin, especially the solubility and gel forming characteristics. Commercial high methoxy (HM) pectin has > 70% of hydroxyl groups methyl esterified. HM pectin forms gels in the presence of sucrose and for this reason it is used in jams often in combination with other fruits.

Pureza: (%) Min. 85%

Forma y color: Powder

Ref: 3D-YH158538