CAS 9000-69-5
:Pectine
Description :
Pectine est un polysaccharide naturellement présent principalement dans les parois cellulaires des fruits et légumes, où il joue un rôle crucial dans le maintien de l'intégrité structurelle. Il est principalement composé d'unités d'acide galacturonique, qui peuvent être méthyl-estérifiées à divers degrés, influençant ses propriétés gélifiantes. Pectine est largement utilisé dans l'industrie alimentaire comme agent gélifiant, épaississant et stabilisant, en particulier dans les confitures, gelées et conserves de fruits. Sa capacité à former des gels dépend de facteurs tels que la concentration de sucre, l'acidité et la présence d'ions calcium. En plus de ses applications culinaires, Pectine est également utilisé dans les produits pharmaceutiques et cosmétiques pour ses propriétés épaississantes et stabilisantes. Il est considéré comme sûr pour la consommation et est classé comme fibre alimentaire, contribuant à la santé digestive. Le numéro CAS de Pectine est 9000-69-5, et il est reconnu pour sa polyvalence et sa fonctionnalité dans diverses formulations.
Formule :C6H12O6
InChI :InChI=1/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2
Synonymes :- 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 
- 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
- Voir plus de synonymes
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14 produits concernés.
Pectin Citrus
CAS :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 healthCouleur et forme :PowderPectin
CAS :Formule :C26H38O25Degré de pureté :74.0%Couleur et forme :SolidMasse moléculaire :750.5649Pectin, amidated, low ester
CAS :Couleur et forme :Off-white to pale brown powderMasse moléculaire :-Pectin
CAS :Pectin, a plant cell wall derived heteropolysaccharide, forms nanoparticles for delivery and acts as an antimicrobial adsorbent.Couleur et forme :SolidPoly-D-galacturonic acid methyl ester
CAS :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.Degré de pureté :Min. 98 Area-%Couleur et forme :White Off-White PowderAmidated Pectin
CAS :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.Formule :C5H10O5Degré de pureté :Min. 95%Couleur et forme :PowderMasse moléculaire :150.13 g/molPectin pure
CAS :Formule :(C7H20O6)13Degré de pureté :7%Couleur et forme :White to pale yellow, Amorphous powderMasse moléculaire :25000 to 50000Pectin (Technical Grade)
CAS :Produit contrôléApplications 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)Formule :C5H10O5Couleur et forme :NeatMasse moléculaire :150.13LM Pectin
CAS :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.
Couleur et forme :PowderHM Pectin
CAS :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.
Degré de pureté :(%) Min. 85%Couleur et forme :Powder
