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Analysis of polyelectrolyte complexes formed with jicama pectic polysaccharide and water‐soluble chitosan
Author(s) -
RamosdelaPeña Ana M,
RangelRodríguez Adriana M,
CasasGonzález Mayela R,
Balagurusamy Nagamani,
SañudoBarajas J Adriana,
CarrilloCastillo Amanda,
ContrerasEsquivel Juan Carlos
Publication year - 2011
Publication title -
polymer international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.592
H-Index - 105
eISSN - 1097-0126
pISSN - 0959-8103
DOI - 10.1002/pi.3080
Subject(s) - polysaccharide , chitosan , polyelectrolyte , chemistry , biopolymer , thermogravimetric analysis , yield (engineering) , legume , food science , botany , organic chemistry , polymer , materials science , biology , metallurgy
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. Copyright © 2011 Society of Chemical Industry