Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions

Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions

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 mecha...

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Main Authors: Abang Zaidel, Dayang Norulfairuz, Meyera, Anne S.
Format: Article
Published: 2012
Subjects:
QD Chemistry
Online Access:http://eprints.utm.my/id/eprint/46652/
https://dx.doi.org/10.1016/j.bcab.2012.03.007
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Institution: Universiti Teknologi Malaysia
id my.utm.46652
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spelling my.utm.466522017-09-18T00:26:11Z http://eprints.utm.my/id/eprint/46652/ Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions Abang Zaidel, Dayang Norulfairuz Meyera, Anne S. QD Chemistry 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. 2012 Article PeerReviewed 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 https://dx.doi.org/10.1016/j.bcab.2012.03.007
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic QD Chemistry
spellingShingle QD Chemistry
Abang Zaidel, Dayang Norulfairuz
Meyera, Anne S.
Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
description 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.
format Article
author Abang Zaidel, Dayang Norulfairuz
Meyera, Anne S.
author_facet Abang Zaidel, Dayang Norulfairuz
Meyera, Anne S.
author_sort Abang Zaidel, Dayang Norulfairuz
title Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
title_short Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
title_full Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
title_fullStr Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
title_full_unstemmed Biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
title_sort biocatalytic cross-linking of pectic polysaccharides for designed food functionality: structures, mechanisms, and reactions
publishDate 2012
url http://eprints.utm.my/id/eprint/46652/
https://dx.doi.org/10.1016/j.bcab.2012.03.007
_version_ 1643652098782396416

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