Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 6, 2009
Publication Date: N/A
Technical Abstract: Pectin is a complex heteropolysaccharide found in the cell walls of terrestrial plants. Among its properties, emulsification is of interest in industrial applications for food products. Pectin extracted from sugar beet (Beta vulgaries) pulp, a sub-product of the sugar extraction process, shows excellent emulsification properties. It has been suggested that pectin structure cannot account for these properties alone. Several studies using atomic force microscopy, amino acid and protein content analyses, strongly support the presence of a protein responsible for this property. Prior to this study the presence and identity of this protein was not well established. Here we present for the first time, the identification of the protein present in the sugar beet pectin, using proteomics tools.