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

只要想想果酱或者果冻，这种明胶质地多亏了果胶。

In pie filling, pectin will form a jelly-like mesh that holds water in place.

在馅饼馅中，果胶会形成果冻状网，将水保持在正确位置。

For thicker pie filling, you can choose fruits with more pectin, like apples.

对于较厚饼馅，可以选择果胶较多水果，果。

But pectin can dissolve in water.

但是果胶可溶于水。

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

不同水果果胶分子构成不同，它们成熟流程通常也不同。

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

所以，更多果胶更厚馅饼馅，这反过来馅饼底部不会那么潮湿。

However, heat destroys pectin, so even a pie with lots of pectin can turn to mush if you overcook it.

然而，热量会破坏果胶，所以果你加热过头话，即使是含有大量果胶馅饼也会变成糊状。

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.

花椰菜泥优点在于它是一种含有大量果胶蔬菜。

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是果胶这种物质溶解。

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。

Miep worked at the pectin company.

Miep 在果胶公司工作。

And, a little acid will make pectin stronger and more stable, so some bakers add lemon juice to pie filling.

而且，一点点酸会使果胶更强更稳定，所以一些面包师会在馅饼馅中加入柠檬汁。

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。

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

所以，更多果胶更厚馅饼馅，这反过来馅饼底部不那么潮湿。

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，它会产生一种非常粘稠焦糖，这就是你想要。

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，所以果将水果冷藏，果胶溶解程度变低。

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，果酱富含一种叫作果胶多糖，它们通常在一些植物中将细胞壁结合在一起，包括像果和浆果一类水果。

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，水分子，则开始形成缠结粘性网状物。

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， 还有果胶公司另一位年轻女士 Bep，以及现在经营 Otto 公司这两个男人。