Adriana M. Rangel-Rodriguez1,2, J. Adriana Sañudo-Barajas3, Nagamani Balagurusamy4, Louise Wicker5, Rosabel Velez-de-la-Rocha3, and Juan Carlos Contreras-Esquivel1,2*
1Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo City 25000, Coahuila State, Mexico
2Research and Development Center, Coyotefoods Biopolymer and Biotechnology Co., Saltillo City 25000, Coahuila State, Mexico
3Laboratory of Food Biochemistry, Centro de Investigacion en Alimentacion y Desarrollo AC,
Carretera a El Dorado km 5.5, Culiacan City 80129, Sinaloa State, Mexico
4School of Biological Sciences, Universidad Autonoma de Coahuila, Torreon City 27000, Coahuila State, Mexico
5School of Nutrition and Food Sciences, College of Agriculture, Louisiana State University, Baton Rouge, LA70803, USA
In this work, the preparation and characterization of water-soluble polysaccharides from chitosan and Aloe vera was studied. The water-soluble polysaccharides were used to study polyelectrolyte complexes. The reaction time effect for chitosan hydrolysis by endo-chitosanase was studied at 40ºC and pH 5.00 to produce water soluble chitosan (WSCh). The physico-chemical characteristics of chitosan hydrolysates, water-soluble A. vera polysaccharides and polyelectrolyte complexes were determined. After 3 h of chitosan processing, a viscosity reduction of 90%, while only 2.3% of reducing sugars were released. A WSCh was recover by ultrafiltration (1 kDa) from chitosan hydrolysate after 12 h and was spray-dried with a yield of 9.7%. Cold-water extraction of A. vera mucilage from pulp gives a crude polysaccharide yield of 0.81 g/kg (wet basis) based on whole leaf weight. The water isolated mucilage is composed of a mixture of protein and mannan rich-polysaccharide. The results show WSCh’s association capacity with A. vera mucilage by electrostatic interaction.