Influence of Arabinan Fine Structure, Galacturonan Backbone Length, and Degree of Esterification on the Emulsifying Properties of Acid-Extracted Sugar Beet Pectins

Sugar beet pectins (SBPs) are known for their emulsifying properties, but it is yet unknown which structural elements are most important for functionality. Recent results indicated that the arabinose content has a decisive influence, but the approach applied did not allow causality to be established...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2023-02, Vol.71 (4), p.2105-2112
Hauptverfasser:	Eichhöfer, Hendrik, Bindereif, Benjamin, Karbstein, Heike Petra, Bunzel, Mirko, van der Schaaf, Ulrike Sabine, Wefers, Daniel
Format:	Artikel
Sprache:	eng
Schlagworte:	Arabinose Beta vulgaris - chemistry Esterification Food and Beverage Chemistry/Biochemistry Pectins - chemistry
Online-Zugang:	Volltext
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