Laboratory of Biopolymers

Hermosillo, Mexico

Laboratory of Biopolymers

Hermosillo, Mexico
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Martinez-Lapez A.L.,Laboratory of Biopolymers | Carvajal-Millan E.,Laboratory of Biopolymers | Lizardi-Mendoza J.,Laboratory of Biopolymers | Lapez-Franco Y.L.,Laboratory of Biopolymers | And 4 more authors.
Molecules | Year: 2011

The oxidative gelation of maize bran arabinoxylans (MBAX) using a peroxidase/H2O2 system as a free radical-generating agent was investigated. The peroxidase/H2O2 system led to the formation of dimers and trimer of ferulic acid as covalent cross-link structures in the MBAX network. MBAX gels at 4% (w/v) presented a storage modulus of 180 Pa. The structural parameters of MBAX gels were calculated from swelling experiments. MBAX gels presented a molecular weight between two cross-links (Mc), a cross-linking density (ρc) and a mesh size (ζ) of 49 × 103 g/mol, 30 × 10-6 mol/cm3 and 193 nm, respectively.


Goycoolea F.M.,Complutense University of Madrid | Goycoolea F.M.,Laboratory of Biopolymers | Goycoolea F.M.,University of Munster | Fernandez-Valle M.E.,Complutense University of Madrid | And 4 more authors.
Macromolecular Chemistry and Physics | Year: 2011

MRI and swelling experiments are used to probe the state of water and infer the microstructure of chitosan hydrogels. SEM reveals a porous open scaffold-type structure for hydrogels that were equilibrated at 2°C before freezing as compared to those equilibrated at 37°C. ADC MRI measurements reveal an anisotropy in the microstructure of these gels. T1 relaxation MRI values were larger as the pH increased from 7.6 to 12.0, the result of a lower rate of exchange between protons of the hydration sphere of the polymer and bulk water. The thermosensitive and pH-sensitive properties of these hydrogels can be utilized in the development of innovative materials for biotechnological and biomedical applications, including criobiocatalysis and bioremediation as well as in programmed drug delivery. Hydrogels obtained from alkali chitin, once neutralized, exhibit negative thermosensitivity in the vicinity of pH=7.6. MRI evidence reveals that these materials also show an anisotropic behavior as the diffusion of water protons along the axial direction (probed by the apparent diffusion coefficient, ADC MRI axial) is greater than that along the radial one (ADC MRI radial). © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Hernandez-Espinoza A.B.,Autonomous University of Chihuahua | Pinon-Muniz M.I.,Autonomous University of Chihuahua | Rascon-Chu A.,CTAOV | Santana-Rodriguez V.M.,Autonomous University of Chihuahua | Carvajal-Millan E.,Laboratory of Biopolymers
Molecules | Year: 2012

Arabinoxylan gels exhibiting different rheological and lycopene transport properties were obtained by modifying the polysaccharide concentration from 3 to 4% (w/v). The apparent lycopene diffusion coefficient decreased from 2.7 × 10 -7 to 2.4 × 10 -7 cm 2/s as the arabinoxylan concentration in the gel changed from 3 to 4% (w/v). A low amount of lycopene is released by diffusion from arabinoxylan gels. These results indicate that arabinoxylan gels could be carriers for lycopene delivery in specific sites after network degradation. The possibility to modulate lycopene release from arabinoxylan gels makes these biomaterials potential candidates for the controlled delivery of biomolecules. © 2012 by the authors.


Tapia-Hernandez J.A.,University of Sonora | Torres-Chavez P.I.,University of Sonora | Ramirez-Wong B.,University of Sonora | Rascon-Chu A.,Laboratory of Biopolymers | And 4 more authors.
Journal of Agricultural and Food Chemistry | Year: 2015

Micro- and nanotechnology are tools being used strongly in the area of food technology. The electrospray technique is booming because of its importance in developing micro- and nanoparticles containing an active ingredient as bioactive compounds, enhancing molecules of flavors, odors, and packaging coatings, and developing polymers that are obtained from food (proteins, carbohydrates), as chitosan, alginate, gelatin, agar, starch, or gluten. The electrospray technique compared to conventional techniques such as nanoprecipitation, emulsion-diffusion, double-emulsification, and layer by layer provides greater advantages to develop micro- and nanoparticles because it is simple, low cost, uses a low amount of solvents, and products are obtained in one step. This technique could also be applied in the agrifood sector for the preparation of controlled and/or prolonged release systems of fertilizer or agrochemicals, for which more research must be conducted. © 2015 American Chemical Society.


Lopez-Franco Y.L.,Laboratory of Biopolymers | Cervantes-Montano C.I.,Laboratory of Biopolymers | Martinez-Robinson K.G.,Laboratory of Biopolymers | Lizardi-Mendoza J.,Laboratory of Biopolymers | Robles-Ozuna L.E.,Engineering and Processing of Fruits and Vegetables
Food Hydrocolloids | Year: 2013

In the present study, the physicochemical and functional characteristics of galactomannans (GM) from mesquite seeds were investigated and compared with the characteristics of a commercial GM. The mesquite gum was extracted with water at room temperature, and its physicochemical parameters, thermal constants and functional properties were determined. The results showed that mesquite GM had contents of 2.56% moisture, 4.54% protein and 0.06% ash; trace levels of fat; 95.40% total carbohydrate; +63.48 optical rotation; an intrinsic viscosity of 12.36 dL/g and a molecular weight of 1.2 × 10 6 g/mol. The sugars detected were mannose (Man) and galactose (Gal), with a Man:Gal ratio of 1.50. The curves obtained by calorimetry indicated a transition temperature (Tg), melting temperature (Tm) and heat capacity (Cp) very similar to those of the guar GM. The evaluation of the functional properties of the mesquite GM revealed a solubility of 92.10%, an emulsion capacity of 95% and an emulsion stability of 92.24%. The polysaccharide extracted from the mesquite seeds is a GM with physicochemical and functional properties similar to those reported for other legume seed gums, allowing us to conclude that mesquite GM has the potential for use in the food industry. © 2012 Elsevier Ltd.


Martinez-Lopez A.L.,Laboratory of Biopolymers | Carvajal-Millan E.,Laboratory of Biopolymers | Rascon-Chu A.,Laboratory of Biotechnology | Marquez-Escalantea J.,Laboratory of Biopolymers | Martinez-Robinsona K.,Laboratory of Biopolymers
CYTA - Journal of Food | Year: 2013

The molecular identity, molecular weight distribution, and microstructure of arabinoxylans from nixtamalized (N-MBAX) or nonnixtamalized (MBAX) maize bran were investigated and correlated to their gelling capability and the gels' structural and rheological properties. N-MBAX and MBAX presented Fourier transform infra-red (FT-IR) spectra typical of arabinoxylans. A low-molecular-weight fraction of arabinoxylans was present in MBAX but not in N-MBAX. Scanning electron microscopy (SEM) analysis showed that N-MBAX and MBAX present a rough and smooth surface topography, respectively. N-MBAX and MBAX gels were prepared by laccase oxidative cross-linking. N-MBAX and MBAX gels at 6% (w/v) presented an average pore size of 108 and 134 nm and elasticity values of 328 and 62 Pa, respectively. In SEM images, N-MBAX gels appear as a mix of sheets and rigid plates, while MBAX gels present an irregular honeycomb structure. These results indicate that nixtamalization process modify the molecular weight distribution and microstructure of maize bran arabinoxylans as well as the gels structural and rheological properties. © 2013 Taylor & Francis.


Morales-Ortega A.,Laboratory of Biopolymers | Carvajal-Millan E.,Laboratory of Biopolymers | Lopez-Franco Y.,Laboratory of Biopolymers | Rascon-Chu A.,Laboratory of Biotechnology | And 3 more authors.
Molecules | Year: 2013

In the present study water extractable arabinoxylans (WEAX) from a Mexican spring wheat flour (cv. Tacupeto F2001) were isolated, characterized and gelled and the gel rheological properties and microstructure were investigated. These WEAX presented an arabinose to xylose ratio of 0.66, a ferulic acid and diferulic acid content of 0.526 and 0.036 μg/mg WEAX, respectively and a Fourier Transform Infra-Red (FT-IR) spectrum typical of arabinoxylans. The intrinsic viscosity and viscosimetric molecular weight values for WEAX were 3.5 dL/g and 504 kDa, respectively. WEAX solution at 2% (w/v) formed gels induced by a laccase as cross-linking agent. Cured WEAX gels registered storage (G') and loss (G'') modulus values of 31 and 5 Pa, respectively and a diferulic acid content of 0.12 μg/mg WEAX, only traces of triferulic acid were detected. Scanning electron microscopy analysis of the lyophilized WEAX gels showed that this material resembles that of an imperfect honeycomb. © 2013 by the authors.


Martinez-Lopez A.L.,Laboratory of Biopolymers | Carvajal-Millan E.,Laboratory of Biopolymers | Miki-Yoshida M.,Research Center en Materiales | Alvarez-Contreras L.,Research Center en Materiales | And 3 more authors.
Molecules | Year: 2013

The aim of this research was to study the structural and textural characteristics of maize bran arabinoxylan (MBAX) microspheres. The laccase-induced cross-linking process was monitored by storage (G') and loss (G'') moduli changes in a 4% (w/v) MBAX solution. The G' and G'' values at the plateau region were 215 and 4 Pa, respectively. After gelation, the content of ferulic acid dimers decreased from 0.135 to 0.03 μg/mg MBAX, suggesting the formation of ferulated structures unreleased by mild alkaline hydrolysis. MBAX microspheres presented an average diameter of 531 μm and a swelling ratio value (q) of 18 g water/g MBAX. The structural parameters of MBAX microspheres were calculated from equilibrium swelling experiments, presenting an average mesh size of 52 nm. Microstructure and textural properties of dried MBAX microspheres were studied by scanning electron microscopy and nitrogen adsorption/desorption isotherms, respectively, showing a heterogeneous mesoporous and macroporous structure throughout the network. © 2013 by the authors.


PubMed | Laboratory of Biopolymers
Type: Journal Article | Journal: Molecules (Basel, Switzerland) | Year: 2013

The aim of this research was to study the structural and textural characteristics of maize bran arabinoxylan (MBAX) microspheres. The laccase-induced cross-linking process was monitored by storage (G) and loss (G) moduli changes in a 4% (w/v) MBAX solution. The G and G values at the plateau region were 215 and 4 Pa, respectively. After gelation, the content of ferulic acid dimers decreased from 0.135 to 0.03 g/mg MBAX, suggesting the formation of ferulated structures unreleased by mild alkaline hydrolysis. MBAX microspheres presented an average diameter of 531 m and a swelling ratio value (q) of 18 g water/g MBAX. The structural parameters of MBAX microspheres were calculated from equilibrium swelling experiments, presenting an average mesh size of 52 nm. Microstructure and textural properties of dried MBAX microspheres were studied by scanning electron microscopy and nitrogen adsorption/desorption isotherms, respectively, showing a heterogeneous mesoporous and macroporous structure throughout the network.


PubMed | Laboratory of Biopolymers
Type: Journal Article | Journal: Molecules (Basel, Switzerland) | Year: 2011

The oxidative gelation of maize bran arabinoxylans (MBAX) using a peroxidase/H(2)O(2) system as a free radical-generating agent was investigated. The peroxidase/H(2)O(2) system led to the formation of dimers and trimer of ferulic acid as covalent cross-link structures in the MBAX network. MBAX gels at 4% (w/v) presented a storage modulus of 180 Pa. The structural parameters of MBAX gels were calculated from swelling experiments. MBAX gels presented a molecular weight between two cross-links (Mc), a cross-linking density ((c)) and a mesh size (x) of 49 103 g/mol, 30 10-6 mol/cm3 and 193 nm, respectively.

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