Oxidative enzyme-catalyzed crosslinking of beet pectins

Details Oxidative enzyme-catalyzed crosslinking of beet pectins Oxidative enzyme-catalyzed crosslinking of beet pectins

1984-04-24

1987-06-09

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

127 33, 127 67, 424115, 4241951, 426 48, 426 52, 426577, 435275, 536 2, C12P 1904, C08B 3004, C08B 3706, A23L 104

Patent

active

046720340

ABSTRACT:
Beet pectin is crosslinked with an oxidizing system containing an oxidizing agent and an enzyme such as peroxidase that uses the oxidizing agent as a substrate. The crosslinked beet pectin is useful as a thickener or gelling agent in food, cosmetic and pharmaceutical products.

REFERENCES:
Chemical Abstracts, vol. 83, No. 15, Oct. 13, 1975, p. 217, No. 128149m, I. L. Gatfield et al., "Enzymic Reactions in the . . . ".
Chemical Abstracts, vol. 81, 1974, p. 122, No. 87153w, P. J. Brignac, Jr., et al., "Oxidation of 2-Naphthol, 1-Naphthol, . . . ".
"Cereal Foods World"; vol. 23, No. 7, Jul. 1978, pp. 374-336; Oxidative Gelation of Wheat Flour Pentosans: A New Way of Cross-Linking Polymers".
Chemical Abstracts: vol. 96: 102713j, Vamos-Vigyazo, et al., Chem, Mikrobiol, Technol. Lebensm, 1981, 7(3), 77-86.
Whistler, R. L., Industrial Gums 2nd ed., Academic Press, NY and London, 1973, pp. 436-445, 450, 451.

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