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CHEBI:17309 - pectin
| ChEBI ID | CHEBI:17309 |
| ChEBI Name | pectin |
| Stars | |
| Definition | A heteropolysaccharide containing a large proportion of D-galactopyranosyluronic acid residues in α-(1→4) linkage, of which the hydroxy groups at positions C2 and C3 may be acetylated and carboxy groups at positions C6 may be esterified to varying degrees by methyl groups or be partially or completely converted into salts. |
| Secondary ChEBI IDs | CHEBI:7946, CHEBI:14741, CHEBI:26180 |
| Last Modified | 15 August 2025 |
| Wikipedia |
|---|
| Species of Metabolite | Component | Source | Comments |
|---|---|---|---|
| Saccharomyces cerevisiae (ncbitaxon:4932) | - | PubMed (24678285) | Source: yeast.sf.net |
| Roles Classification |
|---|
| Chemical Roles: | food stabiliser A food additive that is used to preserve the structure of food. food emulsifier A food additive used to form or maintain a uniform emulsion of two (or more) phases in a food. food thickening agent A food additive that is used to increase the viscosity of foodstuffs. food gelling agent A food additive that enhances the texture of a foodstuff by gel formation. |
| Biological Roles: | food stabiliser A food additive that is used to preserve the structure of food. plant metabolite Any eukaryotic metabolite produced during a metabolic reaction in plants, the kingdom that include flowering plants, conifers and other gymnosperms. food emulsifier A food additive used to form or maintain a uniform emulsion of two (or more) phases in a food. food thickening agent A food additive that is used to increase the viscosity of foodstuffs. food gelling agent A food additive that enhances the texture of a foodstuff by gel formation. Saccharomyces cerevisiae metabolite Any fungal metabolite produced during a metabolic reaction in Baker's yeast (Saccharomyces cerevisiae ). |
| Applications: | food stabiliser A food additive that is used to preserve the structure of food. antidiarrhoeal drug Any drug found useful in the symptomatic treatment of diarrhoea. food emulsifier A food additive used to form or maintain a uniform emulsion of two (or more) phases in a food. food thickening agent A food additive that is used to increase the viscosity of foodstuffs. food gelling agent A food additive that enhances the texture of a foodstuff by gel formation. |
| ChEBI Ontology |
|---|
| Outgoing Relation(s) |
| pectin (CHEBI:17309) has functional parent homogalacturonan (CHEBI:60190) |
| pectin (CHEBI:17309) has role Saccharomyces cerevisiae metabolite (CHEBI:75772) |
| pectin (CHEBI:17309) has role antidiarrhoeal drug (CHEBI:55323) |
| pectin (CHEBI:17309) has role food emulsifier (CHEBI:63047) |
| pectin (CHEBI:17309) has role food gelling agent (CHEBI:78016) |
| pectin (CHEBI:17309) has role food stabiliser (CHEBI:77966) |
| pectin (CHEBI:17309) has role food thickening agent (CHEBI:77970) |
| pectin (CHEBI:17309) has role plant metabolite (CHEBI:76924) |
| pectin (CHEBI:17309) is a heteroglycan (CHEBI:16966) |
| Incoming Relation(s) |
| [4)-3-O-Ac-α-D-GalpANAc(1→]n (CHEBI:59515) has functional parent pectin (CHEBI:17309) |
| O-acetylated pectin (CHEBI:59516) has functional parent pectin (CHEBI:17309) |
| mucilage (CHEBI:74969) has part pectin (CHEBI:17309) |
| Synonyms | Source |
|---|---|
| pectic substance | ChEBI |
| Pectin | KEGG COMPOUND |
| pectina | ChEBI |
| pectinas | ChEBI |
| pectine | ChEBI |
| pectines | ChEBI |
| Citations |
|---|