Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12137
Abstract: BACKGROUND Knowledge about specific functional characteristics, such as viscosimetric, conductometric, tensiometric and structural properties of polysaccharide aqueous solutions is highly important in the successful and adequate application in food emulsion formulation. First time detailed characterization… read more here.
Keywords: beet pectin; aqueous solutions; beet; sugar beet ... See more keywords
Oil body extraction from high-fat and high-protein soybeans by Laccase cross-linked beet pectin at pH: physicochemical and oxidation properties.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12502
Abstract: BACKGROUND Soybean oil body (SOB) is a natural emulsified oil droplet. The emulsion made by SOB has good emulsification performance, but it is easy to be oxidized during storage. Beet pectin is a complex anionic… read more here.
Keywords: oil body; oil; oxidation; beet pectin ... See more keywords
Continuous enzymatic hydrolysis of sugar beet pectin and l-arabinose recovery within an integrated biorefinery.
Sign Up to like & getrecommendations! Published in 2018 at "Bioresource technology"
DOI: 10.1016/j.biortech.2018.08.069
Abstract: Sugar beet pulp (SBP) fractionated by steam explosion, released sugar beet pectin (SB-pectin) which was selectively hydrolysed using a novel α-l-arabinofuranosidase (AF), yielding monomeric l-arabinose (Ara) and a galacturonic acid rich backbone (GABB). AF was… read more here.
Keywords: sugar beet; pectin; hydrolysis; beet pectin ... See more keywords
Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymer.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131952
Abstract: A dihydromyricetin (DMY)-sugar beet pectin (SBP) covalent polymer was prepared using an alkaline method for the first time, and its structure and physicochemical properties were characterized. The results showed that the molecular weight, total phenol… read more here.
Keywords: polymer; sugar beet; covalent polymer; dihydromyricetin ... See more keywords
Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.03.032
Abstract: Abstract A full two-level factorial experiment design was employed to investigate the effects of temperature (75 and 85 °C), time (2 and 3 h) and initial pH(1.5 and 2.0) on the molecular composition of sugar beet pectin… read more here.
Keywords: pectin extraction; extraction; temperature; pectin ... See more keywords
Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106236
Abstract: Abstract Foaming-related functionalities of potato proteins are important for the development of innovative food products. The main purpose of current study was to investigate the effects of laccase-catalyzed modifications on the tertiary structural property, the… read more here.
Keywords: protein; sugar beet; laccase catalyzed; potato protein ... See more keywords
Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106306
Abstract: Abstract Food-grade polysaccharide-protein based nanoparticles receive considerable interest in food, pharmaceutical and cosmetic industries as Pickering emulsion stabilizer to satisfy the need of safety and emulsifying functionality. Here, we reported a type of novel sugar… read more here.
Keywords: bnps; pectin bovine; microscopy; sugar beet ... See more keywords
Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c04865
Abstract: Pickering stabilizers with additional antioxidant, photostabilizing, and metal-chelating properties are suitable for structuring multifunctional Pickering emulsion systems. Tannic acid (TA) is a potential material which when adsorbed onto the interface may impart antioxidant, UV-light-shielding, and… read more here.
Keywords: sbp nh2; pickering emulsions; beet pectin; sugar beet ... See more keywords
A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2109586
Abstract: In recent years, sugar beet pectin as a natural emulsifier has shown great potential in food and pharmaceutical fields. However, the emulsification performance depends on the molecular structure of sugar beet pectin, and the molecular… read more here.
Keywords: beet pectin; extraction; sugar beet;
Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7
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DOI: 10.3390/foods10030631
Abstract: Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead… read more here.
Keywords: sodium caseinate; pectin sodium; sugar beet; emulsion ... See more keywords
Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
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DOI: 10.3390/foods11020214
Abstract: The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH… read more here.
Keywords: beet pectin; sugar beet; conformation; interfacial emulsifying ... See more keywords