Gel-formation of sugar beet pectin by laccase

Karin Autio, Raija Lantto, Johanna Buchert

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

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 languageEnglish
Title of host publicationProceedings of the 3rd International symposium on food rheology and structure, February 9-13 2003, Zürich, Switzerland
Place of PublicationZurich
Pages497 - 498
Publication statusPublished - 2003
MoE publication typeB3 Non-refereed article in conference proceedings
Event3rd International Symposium on Food Rheology and Structure, ISFRS 2003 - Zürich, Switzerland
Duration: 9 Feb 200313 Feb 2003

Conference

Conference3rd International Symposium on Food Rheology and Structure, ISFRS 2003
Abbreviated titleISFRS 2003
CountrySwitzerland
CityZürich
Period9/02/0313/02/03

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  • Cite this

    Autio, K., Lantto, R., & Buchert, J. (2003). Gel-formation of sugar beet pectin by laccase. In Proceedings of the 3rd International symposium on food rheology and structure, February 9-13 2003, Zürich, Switzerland (pp. 497 - 498).