Sugar Beet Pectin–Protein Complexes

被引：0
|
作者：
Andrew R. Kirby
Alistair J. MacDougall
Victor J. Morris
机构：
[1] Institute of Food Research,
来源：
Food Biophysics | 2006年 / 1卷
关键词：
Atomic force microscopy; Pectin; Sugar beet; Protein–polysaccharide complex; Emulsification;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The physical structure of pectin extracted from fresh sugar beet has been examined by atomic force microscopy (AFM). The images obtained reveal that these extracts contain a mixture of pectin polysaccharides and protein–pectin complexes. The AFM data demonstrate, for the first time, that these protein–pectin complexes consist of pectin molecules with protein attached to one end of the pectin chain.
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