Sugar Beet Pectin–Protein Complexes

被引：0
作者：
Andrew R. Kirby
Alistair J. MacDougall
Victor J. Morris
机构：
[1] Institute of Food Research,
来源：
Food Biophysics | 2006年 / 1卷
关键词：
Atomic force microscopy; Pectin; Sugar beet; Protein–polysaccharide complex; Emulsification;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The physical structure of pectin extracted from fresh sugar beet has been examined by atomic force microscopy (AFM). The images obtained reveal that these extracts contain a mixture of pectin polysaccharides and protein–pectin complexes. The AFM data demonstrate, for the first time, that these protein–pectin complexes consist of pectin molecules with protein attached to one end of the pectin chain.
引用
收藏
相关论文
共 50 条
  • [1] Sugar beet pectin-protein complexes
    Kirby, Andrew R.
    MacDougall, Alistair J.
    Morris, Victor J.
    FOOD BIOPHYSICS, 2006, 1 (01) : 51 - 56
  • [2] Identification of Extensin Protein Associated with Sugar Beet Pectin
    Nunez, Alberto
    Fishman, Marshall L.
    Fortis, Laurie L.
    Cooke, Peter H.
    Hotchkiss, Arland T., Jr.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (22) : 10951 - 10958
  • [3] Emulsifying properties of sugar beet pectin microgels
    Stubley, Samuel J.
    Cayre, Olivier J.
    Murray, Brent S.
    Torres, Isabel Celigueta
    FOOD HYDROCOLLOIDS, 2023, 137
  • [4] Role of protein and ferulic acid in the emulsification properties of sugar beet pectin
    Siew, Chee Kiong
    Williams, Peter A.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (11) : 4164 - 4171
  • [5] ANALYSIS OF STRUCTURE OF SUGAR-BEET PECTIN BY ENZYMATIC METHODS
    SAKAMOTO, T
    SAKAI, T
    PHYTOCHEMISTRY, 1995, 39 (04) : 821 - 823
  • [6] Elucidation of the emulsification properties of sugar beet pectin
    Williams, PA
    Sayers, C
    Viebke, C
    Senan, C
    Mazoyer, J
    Boulenguer, P
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (09) : 3592 - 3597
  • [7] Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate
    Li, Zengqing
    Xi, Jun
    Chen, Haiming
    Chen, Weijun
    Chen, Wenxue
    Zhong, Qiuping
    Zhang, Ming
    FOOD RESEARCH INTERNATIONAL, 2022, 156
  • [8] Optimization of the continuous biosorption of copper with sugar-beet pectin gels
    Mata, Y. N.
    Blazquez, M. L.
    Ballester, A.
    Gonzalez, F.
    Munoz, J. A.
    JOURNAL OF ENVIRONMENTAL MANAGEMENT, 2009, 90 (05) : 1737 - 1743
  • [9] Effects of partial enzymic degradation of sugar beet pectin on oxidative coupling of pectin-linked ferulates in vitro
    Abdel-Massih, Roula M.
    Baydoun, Elias A. -H.
    Waldron, Keith W.
    Brett, Christopher T.
    PHYTOCHEMISTRY, 2007, 68 (13) : 1785 - 1790
  • [10] Investigation of ovotransferrin conformation and its complexation with sugar beet pectin
    Wei, Zihao
    Zhu, Pei
    Huang, Qingrong
    FOOD HYDROCOLLOIDS, 2019, 87 : 448 - 458
12345