Characterisation of a novel gel system containing pectin, heat inactivated pectin methylesterase and NaCl

Carbohydrate Polymers

Volumn 45, Issue 3, 2001, Pages 277-284

  Schmelter, T ^a   Vreeker, R ^a   Klaffke, W ^a,b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

Gel system; Pectin methylesterase; Protein carbohydrate interaction

Indexed keywords

CARBOHYDRATES; COMPOSITION EFFECTS; COOLING; ELECTROSTATICS; ENZYMES; GELATION; HYDROGEN BONDS; HYDROPHOBICITY; RHEOLOGY; SODIUM CHLORIDE; THERMAL EFFECTS;

PECTIN METHYLESTERASE;

GELS;

EID: 0035401222     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(00)00261-7     Document Type: Article

References (19)

1. Interactions between human extracellular superoxide dismutase C and sulfated polysaccharides
2. Solution conformations of pectin polysaccharides: Determination of chain characteristics by small angle neutron scattering, viscometry and molecular modelling
3. Inactivation of dihydrofolate reductase from Lactobacillus casei by diethyl pyrocarbonate
4. Stability of food emulsions containing both protein and polysaccharide
5. Site-directed mutagenesis of the active site of pectin methylesterase from aspergillus niger RH5344
6. Spectroscopic and stoicheiometric characterisation of the calcium-mediated association of pectate chains in gels and in the solid state
7. Biological interactions between polysaccharides and divalent cations: The egg-box model
8. Structure of backbone of rhamnogalacturonan. I. A pectic polysaccharide in the primary cell walls of plants
9. Rheological study into the ageing process of high methoxyl pectin/sucrose aqueous gels
10. Characterization of pectin gelation under conditions of low water activity, by circular dichroism, competitive inhibition and mechanical properties
11. Hydrophobic interaction in the gelation of high methoxyl pectins
12. The chemistry of high-methoxyl pectins
13. Circular-dichroism studies of pectin solutions
14. Protein-polysaccharide interactions: A new approach in food formulations
15. Functional properties of protein-polysaccharide mixtures
16. Conformations and interactions of pectins. I. X-ray diffraction analyses of sodium pectate in neutral and acidified forms
17. Determination of methanol and its application to measurement of pectin ester content and pectin methyl esterase activity