Just think of a jam or jelly, that gelatinous texture is thanks to pectin.

只要想想果酱或者果冻，这明胶质地多亏了果胶。

Different kinds have different compounds attached to the pectin molecule, so they often ripen differently.

不同的水果的果胶分子构成不同，它们的成熟流程通常也不同。

Pectin is a carbohydrate in cell walls that fruit generates as it ripens.

水果成熟时会生成果胶，这是细胞壁中的一碳水化合物。

Simmering should get all the pectin out of the giant teabag, which makes the marmalade set.

用小火能将果胶煮出来从而形成果酱。

That's because their mealy texture is tied to the breakdown of a substance called pectin.

因为与它们变面有关的是果胶这物质的溶解。

In some fruits, pectin doesn't just dissolve, either—it also gets broken into pieces by enzymes.

而在一些水果中，果胶并不只是溶解，它还会被酶分解成小块。

Now the beautiful thing about cauliflower in a puree is it's a vegetable with a lot of pectin in it.

花椰菜泥的优点在于它是一有大量果胶的蔬菜。

But pectin can dissolve in water.

但是果胶可溶于水。

But pectin doesn't coat the flour proteins like the fats do.

但是果胶不像脂肪那样包裹面粉蛋白质。

In general, low temperatures slow down chemical reactions, so if you keep fruit cold, its pectin molecules break down less.

简单来说，低温放慢了化学反应，所以如果将水果冷藏，果胶溶解程度变低。

So, more pectin means a thicker pie filling, which in turns means a pie bottom that’s less soggy.

所以，更多的果胶意味着更厚的馅饼馅，这反过来意味着馅饼底部不那么潮湿。

Miep worked at the pectin company.

Miep 在果胶公司工作。

So when that pectin combines with the caramel, it creates a really sticky, ooey-gooey caramelization, which is what you want.

所以当果胶与焦糖结合时，它会产生一非常粘稠的焦糖，这就是你想要的。

See, applesauce is full of a polysaccharide called pectin, which normally holds cell walls together in some plants, including fruits like apples and berries.

看，苹果酱富一叫作果胶的多糖，它们通常在一些植物中将细胞壁结合在一起，包括像苹果和浆果一类的水果。

And when you heat up pectin, those polysaccharide molecules start binding to each other and other molecules like water to create a tangled gummy network.

而当你对果胶进行加热时，这些多糖分子开始相互结合，而其他分子，如水分子，则开始形成缠结的粘性网状物。

Besides Miep there was another young woman from the pectin company named Bep, and the two men who now ran Otto's business.

除了 Miep， 还有果胶公司的另一位年轻女士 Bep，以及现在经营 Otto 公司的这两个男人。

But pectin doesn't coat the flour proteins like the fats do, instead, it competes for the water's attention to form a jelly-like mesh of its own.

但果胶无法像脂肪一样覆盖在面粉蛋白质上，而是通过自身形成胶质网状物抗击水分入侵。

Wax currants are not a popular berries since they barely have any flavor, but they have very high pectin content and so it's quite easy to mix them with another berry and make jams or jellies and preserves.

蜡醋栗不是一受欢迎的浆果，因为它们几乎没有任何味道，但是它们的果胶量非常高，所以很容易将它们与另一浆果混合，制成果酱或果冻和蜜饯。

I know a lot of recipes say to remove the skins, but what I found through the research is that the traditional tart tatin actually kept the skins on because the skins are full of pectin.

我知道很多食谱都说要去皮，但我通过研究发现，传统的塔丁实际上保留了皮，因为皮中充满了果胶。

So jelly is when you take the fruit juice and you strain it, thicken it with sugar and then use either like a gelatin or most likely a pectin if it's a fruit jelly that you would put on a sandwich.

果冻就是你把果汁过滤，用糖使其变稠，然后用明胶或者是果胶，如果是水果果冻，你可以放在三明治上。