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

只要想想酱或者冻，这种明胶质地多胶。

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

不同的水的胶分子构成不同，它们的成熟流程通常也不同。

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胶这种物质的解。

But pectin can dissolve in water.

但是胶可于水。

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

而在一些水中，胶并不只是解，它还会被酶分解成小块。

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

简单来说，低温放学反应，所以如将水冷藏，胶解程度变低。

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

用小火能将胶煮出来从而形成酱。

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，苹酱富含一种叫作胶的多糖，它们通常在一些植物中将细胞壁结合在一起，包括像苹和浆一类的水。

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。

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。