Biocatalytic cross-linking of pectic polysaccharides for designed food functionality : Structures, mechanisms, and reactions
Publication: Research - peer-review › Journal article – Annual report year: 2012
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Biocatalytic cross-linking of pectic polysaccharides for designed food functionality : Structures, mechanisms, and reactions. / Zaidel, Dayang Norulfairuz Abang; Meyer, Anne S.
In: Biocatalysis and Agricultural Biotechnology, Vol. 1, No. 3, 2012, p. 207-219.Publication: Research - peer-review › Journal article – Annual report year: 2012
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TY - JOUR
T1 - Biocatalytic cross-linking of pectic polysaccharides for designed food functionality
T2 - Structures, mechanisms, and reactions
A1 - Zaidel,Dayang Norulfairuz Abang
A1 - Meyer,Anne S.
AU - Zaidel,Dayang Norulfairuz Abang
AU - Meyer,Anne S.
PY - 2012
Y1 - 2012
N2 - 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.
AB - 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.
KW - Cross-link
KW - Polysaccharide
KW - Enzymatic
KW - Food functionality
U2 - 10.1016/j.bcab.2012.03.007
DO - 10.1016/j.bcab.2012.03.007
JO - Biocatalysis and Agricultural Biotechnology
JF - Biocatalysis and Agricultural Biotechnology
SN - 18788181
IS - 3
VL - 1
SP - 207
EP - 219
ER -