Sugar-beet pectin gelation

This capacity is applicable in various sectors of the food industry such as bioremediation, beverage processing, ascorbic acid determination, sugar-beet pectin gelation, and baking it also acts as a biosensor. 

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. 

Enzymes can be used to specifically modify the pectins. Pectin methyl esterase is already widely used to adjust the gelling properties of commercially available pectins. The acetyl esters also strongly affect the gelation [2,3] and removal is important for the upgrading of sugar beet pectin, extractable from a by-product of the sugar industry. 

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. 

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). 

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. 

Matthew, J.A., Howson, S.J., Keenan, M.HJ. and Belton, P.S. 1990. Improvement of the gelation properties of sugar-beet pectin following treatment with an enzyme preparation derived from Aspergillus niger comparison with a chemical modification,... 

Sugar Beet Pectins Chemical Structure and Gelation through Oxidative Coupling... 

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