IMPROVEMENT OF THE GELATION PROPERTIES OF SUGARBEET PECTIN FOLLOWING TREATMENT WITH AN ENZYME PREPARATION DERIVED FROM ASPERGILLUS-NIGER - COMPARISON WITH A CHEMICAL MODIFICATION

Pectin derived from sugarbeet pulp is extracted and then subjected to either enzymic or chemical modification. The enzyme is derived from the fungus Aspergillus niger. A partial purification of the enzyme yields a preparation which is devoid of polygalacturonase but which effects a number of changes in the pectin molecule; some deacetylation, some demethoxylation and a large reduction in the arabinose content. The resulting treated pectin possesses considerably enhanced gelling properties. Chemical modification of the pectin results in a greater degree of deacetylation and demethoxylation, but a much lower percentage removal of arabinosyl residues. Gels formed from the chemically modified pectin are firmer than those formed from the untreated material. However, they are more brittle and less like a conventional gel than those formed from the enzymatically treated pectin. © 1990.