PECTIN CONJUGATES

摘要

The invention relates to conjugates of phenolic polymers, methods for preparing the same and use of conjugates of phenolic polymers in among others foodstuffs. Provided is a surface active composition comprising a phenolic polymer, preferably pectin, cross-linked to a oligopeptide. The oligopeptide can be derived from a hydrolysate of casein consisting of peptides with an average chain length of about 3 to about 30 amino acids, preferably of about 5 to about 20 amino acids, more preferably of about 7 to about 15 amino acids, most preferably of about 10 amino acids. Also provided is a method of batch-wise cross-linking a oligopeptide and a phenolic polymer by mixing said peptide and said polymer with an enzyme and oxidizing agent suitable for said enzyme in a solvent, wherein said peptide has a chain length of about 3 to about 30 amino acids, preferably of about 5 to about 20 amino acids, more preferably of about 7 to about 15 amino acids, most preferably of about 10 amino acids.