O — Polysaccharide

Figure 2. Schematic of ^-elimination reaction: (a) is reducing sugar end group; (b) is unsaturated, nonreducing sugar end group.

through their aromatic rings. Coupling was achieved with a mixture of hydrogen peroxide and peroxidase (6). This reaction provides an opportunity for commercialization of beet pectin, because it is a poor gel former without oxidative coupling.

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