Enzyme catalyzed oxidative gelation of sugar beet pectin: Kinetics and rheology

Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

“…Gelation rates of 4.5, 6.8 and 13.3 Pa s -1 were calculated for emulsions with ratios of 0.76, 1.03 and 1.29, respectively. It is obvious that gelation rate increased with increasing pectin concentration Zaidel et al (2012). reported similarly a faster gelation rate for a high pectin concentration.…”

“…The existence of feruloyl groups in sugar beet pectin provides a special way for enzymepromoted cross-linking of pectin chains and eventual gelation (Zaidel et al, 2012). In this research, we intended to transform produced Pickering emulsions to emulgels.…”

“…The fabricated emulsions were subsequently charged with laccase and calcium. Sugar beet pectin was chosen to interact with zein particles due to being a good substrate for enzymatically oxidation-induced gelation reactions (Zaidel, Chronakis, & Meyer, 2012). This kind of pectin contains considerable amounts of ferulyl groups ester-linked mainly on O-2 of M a n u s c r i p t 6 arabinose and O-6 of galactose residues in pectin side-chains (Saulnier & Thibault, 1999).…”

“…The G' increment is indicative of gel formation with time(Zaidel et al, 2012). The first time at which a sudden rise in G' occurred was considered as gelation onset time.…”

Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin

“…Due to a high degree of acetylation and relatively short homogalacturonan stretches of SBP, the divalent-cation (Ca 2þ ) gelation of SBP is less significant than for example that of citrus pectin. The existence of ferulic acid (FA) moieties esterified to the arabinose side-chain at the backbone of rhamnogalacturonan I (RGI) in SBP prepared from sugar beet pulp provides a way for enzyme catalyzed oxidative cross-linking of SBP by oxidoreductase enzymes to promote gelation (Micard & Thibault, 1999;Norsker, Jensen, & Adler-Nissen, 2000;Zaidel, Chronakis, & Meyer, 2012). The FA moieties in SBP are mainly esterified to the O-2 position of the arabinofuranosyl (Araf) residues in the a-(1,5)-linked-arabinan backbone, but may also be bound to the O-5 on terminal arabinose (Levigne et al, 2004), or at the O-6 position of the galactopyranosyl (Galp) residues in the b-(1,4)-galactan side-chains of the RGI (Colquhoun, Ralet, Thibault, Faulds, & Williamson, 1994).…”