Pentosans oxidative gelation

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. 

Crowe, N. L. (1989). Effect of chlorine compounds and other oxidants on the oxidative gelation and cake baking properties of wheat flour pentosans. Diss. Abstr. Int. B. 50 13. 

Neukom, H., and Markwalder, H. U. (1978). Oxidative gelation of wheat flour pentosans a new way of cross-linking polymers. Cereal Foods World 23 374-376. 

Geissman, T. Neukom, H. (1973). On the composition of the water-soluble wheat flour pentosanes and their oxidative gelation. Lebensmittel Wissenchaft-und-Technologie, 6, 59-62. 

Hoseney, R. C. Faubion, J. M. (1981). A mechanism for the oxidative gelation of wheat flour water-soluble pentosans. Cereal Chemistry, 58, 421-424. 

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