Oxidative cross-linking of pectic polysaccharides from sugar beet pulp

被引:54
作者
Oosterveld, A [1 ]
Beldman, G [1 ]
Voragen, AGJ [1 ]
机构
[1] Univ Wageningen & Res Ctr, Dept Food Technol & Nutrit Sci, Food Sci Grp, NL-6700 EV Wageningen, Netherlands
关键词
sugar beet pulp; pectin; rhamnogalacturonan; viscosity; ferulic acid dehydrodimers; autoclave extraction; oxidative cross-linking; gel formation;
D O I
10.1016/S0008-6215(00)00096-3
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Oxidative cross-linking of three beet pectin extracts with hydrogen peroxide/peroxidase resulted in an increase in viscosity at low concentrations and in the formation of a gel at higher concentrations. Gels were formed using concentrations of 1.5% for an autoclave preparation and one obtained by an acid extraction and of 3% for a second autoclaved extract. It was shown that in the autoclave extracts only rhamnogalacturonans and possibly the arabinans participated in the cross-linking reaction. Cross-linking of the autoclave extracts with ammonium persulfate resulted in a decrease in reduced viscosity and molecular weight, although ferulic acid dehydrodimers were formed. Treatment of the acid extracted pectin with ammonium persulfate gave a slow increase in viscosity and the formation of a high-molecular-weight population was observed. For both oxidative systems, the 8-5 dehydrodimer was predominant after cross-linking. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:199 / 207
页数:9
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