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• W3088177866 endingPage "128212" @default.
• W3088177866 startingPage "128212" @default.
• W3088177866 abstract "The current study focused on the investigation of laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS) and modulation of the conjugation in order to obtain desired functional ingredients. PPS, including sugar beet pectin/arabinan, apple/citrus pectin and potato galactan, were evaluated as substrates in the conjugation reaction-catalyzed by laccases (Trametes versicolor-LacTv, Coriolus hirsutus-LacCh). LacCh exhibited a higher catalytic efficiency than LacTv. The reactivity of PPT/PPS and their ratio were determinants for their heteroconjugation. Both laccases exhibited the highest specificity towards the conjugation of PPT/sugar beet pectin. Predictive models were developed for conjugation efficiency and emulsification performance. The conjugation extent was negatively affected by the protein proportion and the protein proportion/enzyme concentration interaction; while the emulsification performance was positively correlated with the protein proportion and the protein proportion/reaction time interaction. This study contributed to the understanding of laccase-catalyzed conjugation reaction for the controlled synthesis of conjugated-PTT as functional ingredients." @default.
• W3088177866 created "2020-10-01" @default.
• W3088177866 creator A5079695806 @default.
• W3088177866 creator A5086835504 @default.
• W3088177866 date "2021-04-01" @default.
• W3088177866 modified "2023-10-16" @default.
• W3088177866 title "Laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS): Conjugation efficiency and emulsification properties" @default.
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• W3088177866 doi "https://doi.org/10.1016/j.foodchem.2020.128212" @default.
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