Sentence examples for pectin from inspiring English sources

It won't set like a jam as there is no pectin, so use your judgment and keep tasting as it cooks and reduces.

The researchers hypothesised that the gelling properties of pectin were, in some way, protecting the allergens from degradation.

By 1938 she was "Dutch through and through".Her life crossed Otto Frank's when she joined his pectin firm in 1933.

Something in the fruit that was not an allergen itself was allowing the allergens to survive.After testing many other compounds, the team tried pectin.

They therefore decided to run a second trial.This time they took a kiwi-fruit allergen called thaumatin-like protein which they knew would degrade quickly in the stomach by itself mixed it with pectin and exposed it to synthetic stomach conditions.

Passing up a chance to brew beer in Britain, she formed a joint venture in 1978 with an Irish company called Biocon to manufacture enzymes for packaged fruit juices.Now the Bangalore-based Biocon (the Irish partner has disappeared into a multinational's maw) claims a quarter of the world market for pectinase, an enzyme that breaks down the pectin in fruit juice.

The thaumatin-like protein, which had not been able to withstand ten minutes by itself in synthetic stomach conditions, was found intact after an hour in a real stomach.Dr Cirkovic-Velickovic's theory is that pectin is forming a gel in the stomach during digestion and that this is hampering the destruction of allergens.

Owing to the presence of cellulose, pectin, and various organic acids, fruits can also act as natural laxatives.

The typical green algal cell, which can be motile or nonmotile, has a central vacuole, pigments contained in plastids that vary in shape in different species, and a two-layered cellulose and pectin cell wall.

The three-layered cell wall is impregnated with openings or pores and pectin spicules; irregular desmid movement is caused by the flow of a gelatinous substance through these pores.

Immature fruits contain the precursor substance protopectin, which is converted to pectin and becomes more water-soluble as ripening proceeds.