Pectin oxidative gelation

Micard V and Thibault JF. 1999. Oxidative gelation of sugar-beet pectins use of laccases and hydration properties of the cross-linked pectins. Carbohyd Polym 39 265-273. [Pg.128]

Beet pectin and wheat-flour pentosans undergo an oxidative gelation (Neukom, 1976 Neukom and Markwalder, 1978) instigated by ferulic acid peroxidase through diferulic acid crosslinking. Crowe (1989) and Thibault et al. (1991) effected the same crosslinking with persulfate and chlorine, respectively. [Pg.62]

Rombouts, F.M. and Thibault, J.F. (1986) Sugar beet pectins chemical structure and gelation through oxidative coupUng. In Chemistry and Function of Pectins, edited by M.L. Fishman, et al, pp. 49-60. American Chemical Society, Washington, DC. [Pg.125]

Gelation of sugar beet pectin is a coupling reaction of feruloyl groups with some oxidants in a way that releases free radicals (Thibault et al., 1991). [Pg.174]

Thibault, J.-F., Guillon, F., and Rombouts, F. M. (1991). Gelation of sugar beet pectin by oxidative coupling. In The Chemistry and Technology of Pectin, Walter, R. H. (Ed.), pp. 119-133. Academic Press, New York. [Pg.218]

Sugar Beet Pectins Chemical Structure and Gelation through Oxidative Coupling... [Pg.49]

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