Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour (Zea mays L.) with Colletotrichum gloeosporioides

被引:0
|
作者
Villarreal-Rodriguez, Guadalupe [1 ]
Escajeda-Garcia, Jesus Manuel [1 ]
Chen, Lingyun [2 ]
Amaya-Olivas, Nubia [1 ]
Ruiz-Anchondo, Teresita [3 ]
Neder-Suarez, David [1 ]
Chavez-Flores, David [1 ]
Gutierrez-Mendez, Nestor [1 ]
Hernandez-Ochoa, Leon [1 ]
机构
[1] Univ Autonoma Chihuahua UACH, Fac Ciencias Quim, Circuito Univ S-N,Campus II, Chihuahua 31125, Mexico
[2] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada
[3] Univ Autonoma Chihuahua, Fac Ciencias Agrotecnol, Ave Pascual Orozco S-N,Campus 1, Santo Nino 31350, Chihuahua, Mexico
关键词
gel; organic solvents; rheological properties; Colletotrichum gloeosporioides; carbohydrates; pectin; PECTIN;
D O I
10.3390/gels10050314
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
Food gels are viscoelastic substances used in various gelled products manufactured around the world. Polysaccharides are the most common food gelling agents. The aim of this work was the production and characterization of a gel produced in a blue corn flour fermentation process, where different proportions were used of blue corn (Zea mays L.) flour and Czapek Dox culture medium (90 mL of culture medium with 10 g of blue corn flour, 80 mL of culture medium with 20 g of blue corn flour, and 70 mL of culture medium with 30 g of blue corn flour) and were fermented for three different durations (20, 25, and 30 days) with the Colletotrichum gloeosporioides fungus. A characterization of the gel was carried out studying the rheological properties, proximal analysis, toxicological analysis, microscopic structure, and molecular characterization, in addition to a solubility test with three different organic solvents (ethanol, hexane, and ethyl acetate, in addition to water). The results obtained showed in the rheological analysis that the gel could have resistance to high temperatures and a reversible behavior. The gel is soluble in polar solvents (ethanol and water). The main chemical components of the gel are carbohydrates, especially polysaccharides, and it was confirmed by FT-IR spectroscopy that the gel may be composed of pectin.
引用
收藏
页数:11
相关论文
共 50 条
  • [1] Determination of Phenolic Compounds in Blue Corn Flour (Zea mays L.) Produced and/or Metabolized by Colletotrichum gloeosporioides in a Fermentation Process
    Villarreal-Rodriguez, Guadalupe
    Escajeda-Garcia, Jesus
    Amaya-Olivas, Nubia
    Chavez-Flores, David
    Neder-Suarez, David
    Ayala Soto, Juan G.
    Quintero-Ramos, Armando
    Ruiz-Anchondo, Teresita
    Hernandez-Ochoa, Leon
    [J]. FERMENTATION-BASEL, 2022, 8 (06):
  • [2] Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
    Mutlu, Ceren
    Arslan-Tontul, Sultan
    Candal, Cihadiye
    Kilic, Ozlem
    Erbas, Mustafa
    [J]. JOURNAL OF FOOD SCIENCE, 2018, 83 (01) : 53 - 59
  • [3] Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers
    Daniela Flores-Calderon, Alex M.
    Luna, Hector
    Bernardo Escalona-Buendia, Hector
    Ramon Verde-Calvo, Jose
    [J]. JOURNAL OF THE INSTITUTE OF BREWING, 2017, 123 (04) : 506 - 518
  • [4] Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process
    Cuevas-Rodríguez, EO
    MiIán-Carrillo, J
    Mora-Escobedo, R
    Cárdenas-Valenzuel, OG
    Reyes-Moreno, C
    [J]. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2004, 37 (01): : 59 - 67
  • [5] Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products
    Del Pozo-Insfran, David
    Brenes, Carmen H.
    Saldivar, Sergio O. Serna
    Talcott, Stephen T.
    [J]. FOOD RESEARCH INTERNATIONAL, 2006, 39 (06) : 696 - 703
  • [6] INFLUENCE OF CORN (ZEA MAYS L.) CULTIVAR DEVELOPMENT ON RESIDUE PRODUCTION
    dos Santos, Nicolas Z.
    Prior, Stephen A.
    Gabardo, Juarez
    Valaski, Julio C.
    Motta, Antonio C. V.
    Ferreira Neto, Antonio
    [J]. JOURNAL OF PLANT NUTRITION, 2012, 35 (05) : 750 - 769
  • [7] Use of biosolids for corn (Zea mays, L.) production in the Federal District
    Lemainski, Jorge
    da Silva, Jose Euripedes
    [J]. REVISTA BRASILEIRA DE CIENCIA DO SOLO, 2006, 30 (04): : 741 - 750
  • [8] Biochemical characterization of elongase activity in corn (Zea mays L.) roots
    Schreiber, L
    Franke, R
    Lessire, R
    [J]. PHYTOCHEMISTRY, 2005, 66 (02) : 131 - 138
  • [9] Biochemical and molecular characterization of corn (Zea mays L.) root elongases
    Schreiber, L
    Skrabs, M
    Hartmann, K
    Becker, D
    Cassagne, C
    Lessire, R
    [J]. BIOCHEMICAL SOCIETY TRANSACTIONS, 2000, 28 : 647 - 649
  • [10] Extraction and Characterization of Lignin from Corn Straw (Zea mays L.)
    Aguiar, Nathalia V. V.
    Vieira, Rogerio M.
    Matos, Andreia P.
    Forim, Moacir R.
    [J]. REVISTA VIRTUAL DE QUIMICA, 2020, 12 (06) : 1441 - 1452