pectic acid

{{Chembox

| verifiedrevid = 442035884

| ImageFile = pectic acid.svg

| ImageSize = 180px

| ImageAlt =

| IUPACName =

| OtherNames = Pectate; Poly(1,4-α-D-galacturonate); α-D-Polygalacturonic acid

|Section1={{Chembox Identifiers

| ChemSpiderID_Ref =

| ChemSpiderID =

| StdInChI_Ref =

| StdInChI =

| StdInChIKey_Ref =

| StdInChIKey =

| CASNo_Ref = {{cascite|correct|CAS}}

| CASNo = 25249-06-3

| UNII_Ref = {{fdacite|correct|FDA}}

| UNII = VV3XD4CL04

| PubChem =

| SMILES =

}}

|Section2={{Chembox Properties

| Formula = (C₆H₈O₆)_n

| MolarMass = Variable

| Appearance =

| Density =

| MeltingPt =

| BoilingPt =

| Solubility = }}

|Section3={{Chembox Hazards

| MainHazards =

| FlashPt =

| AutoignitionPt = }}

}}

Pectic acid, also known as polygalacturonic acid, is a water-soluble, transparent gelatinous acid existing in over-ripe fruit and some vegetables. It is a product of pectin degradation in plants, and is produced via the interaction between pectinase and pectin (the latter being common in the wine-making industry.) In the early stage of development of fruits, the pectic substance is a water-insoluble protopectin which is converted into pectin by the enzyme protopectinase during ripening of fruit. In over-ripe fruits, due to the presence of pectic methyl esterase enzyme, the pectin gets largely converted to pectic acid which is water-insoluble. Due to this reason both immature and over-ripe fruits are not suitable for making jelly and only ripe fruits are used.