# Pectic acid

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**Pectic acid**, also known as **polygalacturonic acid**, is a water-soluble, [transparent](/source/Transparency_(optics)) gelatinous [acid](/source/Acid) existing in over-ripe [fruit](/source/Fruit) and some [vegetables](/source/Vegetables). It is a product of [pectin](/source/Pectin) degradation in plants, and is produced via the interaction between [pectinase](/source/Pectinase) and [pectin](/source/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.

## References

- G. O. Aspinall and A. Cañas-Rodriguez (1958). "810. Sisal pectic acid". *Journal of the Chemical Society*. [doi:10.1039/JR9580004020](https://doi.org/10.1039/JR9580004020)

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