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

只要想想酱或者冻，这种明胶质地多亏了胶。

But pectin can dissolve in water.

但是胶可溶于水。

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。

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

而在些水中，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种含有大量胶的蔬菜。

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的是胶这种物质的溶解。

Miep worked at the pectin company.

Miep 在胶公司工作。

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

在馅饼馅中，胶会形成冻状的网状物，将水固定在适当的位置。

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。

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

然而，热量会破坏胶，因此即使是含有大量胶的馅饼如煮得太久也会变成糊状。

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

如馅料比较厚，可以择胶含量高的水，比如苹。

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

所以，更多的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。

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

但是胶不像脂肪那样包裹面粉蛋白质。

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

所以当胶与焦糖结合时，它会产生种非常粘稠的焦糖，这就是你想要的。

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，所以如将水冷藏，胶溶解程度变低。

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

而且，点酸会使胶更结实、更稳定，所以些面包师会在馅饼馅中加入柠檬汁。

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，苹酱富含种叫作胶的多糖，它们通常在些植物中将细胞壁结合在起，包括像苹和浆类的水。

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。

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， 还有胶公司的另位年轻女士 Bep，以及现在经营 Otto 公司的这两男人。

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.

但胶无法像脂肪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。