Abang Zaidel, Dayang Norulfairuz and Meyera, Anne S. (2012) Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions. Biocatalysis And Agricultural Biotechnology, 1 (3). pp. 207-219. ISSN 1878-8181
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Official URL: https://dx.doi.org/10.1016/j.bcab.2012.03.007
Abstract
Recent research has demonstrated how cross-linking of pectic polysaccharides to obtain gel formation can be promoted by enzymatic catalysis reactions, and provide opportunities for functional upgrading of pectic polysaccharides present in agro-industrial sidestreams. This review highlights the mechanisms of formation of functional pectic polysaccharide cross-links, including covalent cross-links (notably phenolic esters and uronyl ester linkages) and non-covalent, ionic cross-links (which involve calcium and borate ester links). The treatise examines how such cross-links can be designed via specific enzymatic reactions, and highlights the most recent data concerning enzyme catalyzed engineering of cross-links for in situ structural design of functional properties of foods.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Biocatalysis |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Chemical Engineering |
| ID Code: | 46652 |
| Deposited By: | Haliza Zainal |
| Deposited On: | 22 Jun 2015 05:56 |
| Last Modified: | 18 Sep 2017 00:26 |
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