pectic acid
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pectic acid
[′pek·tik ′as·əd] (biochemistry)
A complex acid, partially demethylated, obtained from the pectin of fruits.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive
the present study the muskmelon peel one of the common kitchen biowastes produced in large amount each year is considered for the adsorbent preparation because it contains
pectic acid which has been verified to have good affinity to the heavy metal ions [25].
Pectic substances are classified into four main types based on the type of modifications of the backbone chain which are: protopectin,
pectic acid, pectinic acid and pectin (Kashyap et al., 2001).
This pectin can be transformed into de-esterified
pectic acid. The degree of esterification (DE, or sometimes DM for degree of methoxylation) plays an important role in pectin's functionality and divides pectins into HM and LM groups having very different characteristics.
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