Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: Structures, mechanisms, and reactions
Publication: Research - peer-review › Journal article – Annual report year: 2012
Recent research has demonstrated how cross-linking of pectic polysaccharides to obtain gel formation can be promoted by enzymatic catalysis reactions, and provide opportunities for functional upgrading of pectic polysaccharides present in agro-industrial sidestreams. This review highlights the mechanisms of formation of functional pectic polysaccharide cross-links, including covalent cross-links (notably phenolic esters and uronyl ester linkages) and non-covalent, ionic cross-links (which involve calcium and borate ester links). The treatise examines how such cross-links can be designed via specific enzymatic reactions, and highlights the most recent data concerning enzyme catalyzed engineering of cross-links for in situ structural design of functional properties of foods.
|Citations||Web of Science® Times Cited: No match on DOI|
- Cross-link, Polysaccharide, Enzymatic, Food functionality