Abstract
The chemical properties of sugar pectin preparate and its gel formation
due to laccase were studied. The sugar beet pectin contained significant
amounts of galacturonic acid and also rhamnose, arabinose, galactose and
ferulic acid groups. No gel formation occurred without laccase. The rate of
cross-linking increased with increasing enzyme activity. The gels were softer
at higher enzyme activities.
Original language | English |
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Title of host publication | Proceedings of the 3rd International symposium on food rheology and structure, February 9-13 2003, Zürich, Switzerland |
Place of Publication | Zurich |
Pages | 497 - 498 |
Publication status | Published - 2003 |
MoE publication type | B3 Non-refereed article in conference proceedings |
Event | 3rd International Symposium on Food Rheology and Structure, ISFRS 2003 - Zürich, Switzerland Duration: 9 Feb 2003 → 13 Feb 2003 |
Conference
Conference | 3rd International Symposium on Food Rheology and Structure, ISFRS 2003 |
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Abbreviated title | ISFRS 2003 |
Country/Territory | Switzerland |
City | Zürich |
Period | 9/02/03 → 13/02/03 |