pectins

简明释义

英[ˈpɛktɪnz]美[ˈpɛktɪnz]

n. [生化]果胶（pectin 的复数）

英英释义

单词用法

同义词

反义词

例句

1.Pectins are composed of a galactose derivative, chitin of a glucose derivative.

果胶是由半乳糖变异体和葡萄糖变异体角素构成。

2.The comprehensive utilization of pectins, volatile materials and various glucosides of citrus peels were recommended emphatically.

着重介绍了柑桔果皮中果胶、发性物质及各种配糖体的综合开发利用。

3.Pectins we need maily depend on importation, which increases production cost and resource dependance.

我国各行业所需果胶基本上依靠进口，增加了生产成本和资源依赖性。

4.A monosaccharide, CH2OH (CHOH) 4cho, commonly occurring in lactose and in certain pectins, gums, and mucilages.

半乳糖一种单糖，CH2OH (CHOH)4cho，一般产生于乳糖及特定的果酸、树胶及胶质物中。

5.The comprehensive utilization of pectins, volatile materials and various glucosides of citrus peels were recommended emphatically.

着重介绍了柑桔果皮中果胶、发性物质及各种配糖体的综合开发利用。

6.Pectins are demonstratet by staining with ruthenium red.

可以用钌红来鉴定果胶。

7.The pectic substances can be classed protopectins, pectins and pectin acids.

果胶物质分成原生质果胶，果胶和果胶酸。

8.In jam making, pectins help to thicken the mixture and give it a gel-like consistency.

在制作果酱时，果胶有助于使混合物变稠，并赋予其类似果冻的稠度。

9.The presence of pectins in apples makes them ideal for making apple jelly.

苹果中含有的果胶使它们成为制作苹果果冻的理想选择。

10.Many fruits contain high levels of pectins, which are natural gelling agents.

许多水果含有高水平的果胶，它们是天然的凝胶剂。

11.When combined with sugar, pectins form a gel that is perfect for preserves.

当与糖结合时，果胶形成的凝胶非常适合用于保存食品。

12.Some people use pectins as a dietary supplement for their potential health benefits.

一些人将果胶作为膳食补充剂，以期获得潜在的健康益处。

作文

Pectins are a type of soluble dietary fiber found in the cell walls of fruits and vegetables. They play a crucial role in the food industry, particularly in the production of jams and jellies. When heated with sugar, pectins（果胶） form a gel-like consistency, which is essential for creating the perfect spreadable texture in these products. Beyond their culinary uses, pectins（果胶） also offer several health benefits. They can help lower cholesterol levels, improve gut health, and regulate blood sugar levels. This makes them an important component of a balanced diet, especially for individuals looking to manage their weight or improve their overall health. The process of extracting pectins（果胶） from fruits is fascinating. Typically, citrus fruits such as oranges and lemons are rich in pectins（果胶）. Manufacturers often use the peels and pulp of these fruits to create a concentrated form of pectins（果胶） that can be sold commercially. This extraction process involves boiling the fruit materials, which releases the pectins（果胶） into the solution. Once cooled, the mixture thickens, allowing for easy separation and purification.In addition to their gelling properties, pectins（果胶） have been studied for their potential health benefits. Research suggests that they may aid in digestion by promoting the growth of beneficial gut bacteria. Furthermore, pectins（果胶） can bind to toxins and heavy metals in the digestive tract, helping to eliminate them from the body. This detoxifying effect is particularly beneficial in today's world, where exposure to environmental pollutants is a growing concern.Moreover, pectins（果胶） are low in calories, making them an excellent addition to weight loss diets. They can create a feeling of fullness, which may reduce overall calorie intake. By incorporating foods high in pectins（果胶） into meals—such as apples, pears, and citrus fruits—individuals can enjoy satisfying dishes while maintaining a healthy lifestyle.The versatility of pectins（果胶） extends beyond the kitchen. In the pharmaceutical industry, pectins（果胶） are used as a thickening agent in various medications and supplements. They help to stabilize formulations and ensure that active ingredients are delivered effectively. Additionally, pectins（果胶） are used in cosmetics and personal care products due to their moisturizing properties. They can enhance the texture of creams and lotions, making them more appealing to consumers.In conclusion, pectins（果胶） are much more than just a gelling agent in food production. Their health benefits, versatility in various industries, and ability to improve the texture of foods make them an essential component of our diet and daily lives. As we continue to explore the potential of pectins（果胶） in both culinary and health contexts, it is clear that this remarkable substance will remain a significant focus for researchers and consumers alike.