Pectins are heteropolysaccharides and their backbone is mainly composed of D-galacturonic acid units (D-GalA) bonded with α-(1→4) glycosidic linkages. A number of carboxyl groups are methyl esterified whereas some hydroxyl groups can be acetylated. Pectins are widely utilized in the food industry for their gelling, stabilizing and thickening properties.
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