Oxidative gelation of sugar-beet pectins:use of laccases and hydration properties of the cross-linked pectins

Micard V.; Thibault J.-F.

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Oxidative gelation of sugar-beet pectins:use of laccases and hydration properties of the cross-linked pectins

机译：甜菜果胶的氧化凝胶化：漆酶的使用和交联果胶的水合特性

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来源
《Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides 》 |1999年第3期| 共9页
作者
Micard V.; Thibault J.-F.;
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正文语种 eng
中图分类天然化合物 ; 糖（醣） ;
关键词
Pectins; Beet pulp; Laccases; Ferulic acid;

机译：果胶;甜菜浆;漆酶;阿魏酸;

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专利

1. Oxidative gelation of sugar-beet pectins:use of laccases and hydration properties of the cross-linked pectins [J] . Micard V., Thibault J.-F. Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 1999 ,第3期

机译：甜菜果胶的氧化凝胶化：漆酶的使用和交联果胶的水合特性
2. Influence of Pectin Fine Structure on the Mechanical Properties of Calcium-Pectin and Acid-Pectin Gels [J] . Anna Strom, Pascual Ribelles, Leif Lundin Biomacromolecules . 2007 ,第9期

机译：果胶精细结构对钙-果胶和酸性-果胶凝胶力学性能的影响
3. Fine-tuning the properties of pectin-calcium gels by control of pectin fine structure, gel composition and environmental conditions. [J] . Fraeye I., Duvetter T., Doungla E., Trends in Food Science & Technology . 2010 ,第5期

机译：通过控制果胶的精细结构，凝胶组成和环境条件来微调果胶钙凝胶的性能。
4. Lead and Gold Removal Using Sugar-Beet Pectin Gels With and Without Immobilized Fucus vesiculosus [C] . Y.N. Mata, E. Torres, M.L. Blazquez International Symposium on Biohydrometallurgy . 2007

机译：使用糖甜菜果胶凝胶铅和金的铅去除，没有固定化的黄糖
5. Control of competing destabilizing mechanisms in the formation of milk gels: Pectin-induced phase separation and rennet aggregation. [D] . Acero Lopez, Alexandra. 2008

机译：乳胶形成中竞争性不稳定机制的控制：果胶诱导的相分离和凝乳酶凝集。
6. Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk [O] . Pusen Chen, Wenxue Chen, Shan Jiang, 2018

机译：漆酶和甜菜果胶对浓缩蛋白乳液性质的协同作用及其在浓缩椰子乳中的应用。
7. Effect of methoxy-esters distribution pattern on the rheological properties of pectin-calcium gels: Toward understanding pectin structure-function relations [O] . Doungla Ngouemazong Eugenie, Duvetter Thomas, Fraeye Ilse, 2010

机译：甲氧基酯的分布方式对果胶钙凝胶流变特性的影响：理解果胶结构-功能关系

Oxidative gelation of sugar-beet pectins:use of laccases and hydration properties of the cross-linked pectins

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