title: Oxidative cross-linking of pectic polysaccharides from sugar beet pulp.
abstract: Oxidative cross-linking of three beet pectin extracts with hydrogen peroxide/peroxidase resulted in an increase in viscosity at low concentrations and in the formation of a gel at higher concentrations. Gels were formed using concentrations of 1.5% for an autoclave preparation and one obtained by an acid extraction and of 3% for a second autoclaved extract. It was shown that in the autoclave extracts only rhamnogalacturonans and possibly the arabinans participated in the cross-linking reaction. Cross-linking of the autoclave extracts with ammonium persulfate resulted in a decrease in reduced viscosity and molecular weight, although ferulic acid dehydrodimers were formed. Treatment of the acid extracted pectin with ammonium persulfate gave a slow increase in viscosity and the formation of a high-molecular-weight population was observed. For both oxidative systems, the 8-5 dehydrodimer was predominant after cross-linking.
authors.affiliation: Department of Food Technology and Nutritional Sciences, Wageningen University, The Netherlands.
authors.forename: A
authors.initials: A
authors.lastname: Oosterveld
authors.forename: G
authors.initials: G
authors.lastname: Beldman
authors.forename: A G
authors.initials: AG
authors.lastname: Voragen
mesh_terms: D000645:Ammonium Sulfate / Q000494:pharmacology; D019663:Chenopodiaceae / Q000737:chemistry*; D002850:Chromatography, Gel; D003373:Coumaric Acids / Q000737:chemistry; D003432:Cross-Linking Reagents / Q000494:pharmacology; D019281:Dimerization; D005503:Food Additives / Q000737:chemistry / Q000378:metabolism; D005782:Gels; D006358:Hot Temperature; D006861:Hydrogen Peroxide / Q000494:pharmacology; D008970:Molecular Weight; D010084:Oxidation-Reduction; D010368:Pectins / Q000737:chemistry* / Q000378:metabolism*; D009195:Peroxidase / Q000378:metabolism; D011134:Polysaccharides / Q000737:chemistry; D014783:Viscosity / Q000187:drug effects
chemical_list: D003373:Coumaric Acids; D003432:Cross-Linking Reagents; D005503:Food Additives; D005782:Gels; D011134:Polysaccharides; C042491:rhamnogalacturonan I; C030080:araban; C031276:ammonium peroxydisulfate; D010368:Pectins; C004999:ferulic acid; D006861:Hydrogen Peroxide; D009195:Peroxidase; D000645:Ammonium Sulfate