Food Biophysics

, 1:51

Sugar Beet Pectin–Protein Complexes

  • Andrew R. Kirby
  • Alistair J. MacDougall
  • Victor J. Morris
Original Research

DOI: 10.1007/s11483-006-9005-4

Cite this article as:
Kirby, A.R., MacDougall, A.J. & Morris, V.J. Food Biophysics (2006) 1: 51. doi:10.1007/s11483-006-9005-4

Abstract

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.

Keywords

Atomic force microscopy Pectin Sugar beet Protein–polysaccharide complex Emulsification 

Copyright information

© Springer Science+Business Media, Inc. 2006

Authors and Affiliations

  • Andrew R. Kirby
    • 1
  • Alistair J. MacDougall
    • 1
  • Victor J. Morris
    • 1
  1. 1.Institute of Food ResearchNorwichUK

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