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，果胶会形成果冻状的网，将水保持在正确的位置。

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

对于较厚的饼馅，可以选择果胶较多的水果，比如苹果。

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.

不同的水果的果胶分子构成不同，它们的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，更多的果胶意味着更厚的馅饼馅，这反过来意味着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，所以如果你加热过头的话，即使是含有大量果胶的馅饼也会变成糊状。

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.

花椰菜泥的优点在于它是一种含有大量果胶的蔬菜。

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果胶这种物质的溶解。