Food and Development Research Center

Culiacán, Mexico

Food and Development Research Center

Culiacán, Mexico

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Ramos-de-la-Pena A.M.,Autonomous University of Coahuila | Rangel-Rodriguez A.M.,Coyotefoods Biopolymer and Biotechnology Co. | Rangel-Rodriguez A.M.,CIMAV | Casas-Gonzalez M.R.,Autonomous University of Coahuila | And 5 more authors.
Polymer International | Year: 2011

Jicama (Pachyrhizus erosus L.) is a root-based legume that has been cultivated in Mexico for centuries. Pectic polysaccharide from de-starched jicama pomace was extracted using an autoclave-assisted process and physicochemically characterized. The extracted polysaccharide (1.0 g L-1) was used for the formation of polyelectrolyte complexes (PECs) with water-soluble chitosan (WSCh; 0.5, 1.0 and 2.0 g L-1). The extraction yield of jicama pectic polysaccharide was 22.8 wt% (dry basis) and infrared spectroscopic analysis showed that it was methoxylated to a small degree. Thermogravimetric analysis indicated that this biopolymer was very stable, its weight loss being 51.2% after heating at 479 °C. Anion-exchange chromatography showed it to have a wide and heterogeneous charge density. The yield of the PECs was dependent on the concentration of WSCh used, it being 13.3, 26.7 and 18.3% with WSCh at 0.5, 1.0 and 2.0 g L-1, respectively. The PECs had higher thermostability compared with WSCh and this confirmed the complex formation between WSCh and jicama polysaccharide. WSCh is a promising polycation able to interact with low-methoxylated pectic polysaccharide from jicama to produce PECs with uses in a wide variety of specialized applications such as food technology and medicine. © 2011 Society of Chemical Industry.

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