Pectin vs. Lectin — What's the Difference?

Pectin (from Ancient Greek: πηκτικός pēktikós, "congealed, curdled") is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants. Its main component is galacturonic acid, a sugar acid derived from galactose.

Lectins are carbohydrate-binding proteins that are highly specific for sugar groups that are part of other molecules, so cause agglutination of particular cells or precipitation of glycoconjugates and polysaccharides. Lectins have a role in recognition at the cellular and molecular level and play numerous roles in biological recognition phenomena involving cells, carbohydrates, and proteins.

Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.

Any of various proteins or glycoproteins that bind selectively to specific sugar moieties of glycoproteins and glycolipids on the surfaces of cells and are found in most organisms, especially plants. They are used to stimulate lymphocyte proliferation and to agglutinate red blood cells.

(carbohydrate) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).

(protein) Any of a class of proteins that bind specific carbohydrates.

One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling. It is commonly used in making fruit jelllies.

Any of several plant glycoproteins that act like specific antibodies but are not antibodies in that they are not evoked by an antigenic stimulus

Any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams