Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: Structures, mechanisms, and reactions

Publication: Research - peer-reviewJournal article – Annual report year: 2012

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@article{ad39e858bfb14291b7d798500052d55f,
title = "Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: Structures, mechanisms, and reactions",
keywords = "Cross-link, Polysaccharide, Enzymatic, Food functionality",
author = "Zaidel, {Dayang Norulfairuz Abang} and Meyer, {Anne S.}",
year = "2012",
doi = "10.1016/j.bcab.2012.03.007",
volume = "1",
number = "3",
pages = "207--219",
journal = "Biocatalysis and Agricultural Biotechnology",
issn = "18788181",

}

RIS

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 -