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Silvia L. Amaya-llano - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave Tequilana Fiber
Food and Bioprocess Technology, 2009Co-Authors: Abigail Santillán-moreno, Eduardo Castaño-tostado, Fernando Martínez-bustos, Silvia L. Amaya-llanoAbstract:The objective of this work was to prepare extruded blends of corn starch supplemented with whey protein concentrate and Agave Tequilana fiber (AF). The extruded blends were prepared by blending whey protein concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. Tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140 °C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of whey protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and protein content) due to whey protein and fiber addition to starch.
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate– Agave Tequilana Fiber
Food and Bioprocess Technology, 2009Co-Authors: Abigail Santillán-moreno, Eduardo Castaño-tostado, Fernando Martínez-bustos, Silvia L. Amaya-llanoAbstract:The objective of this work was to prepare extruded blends of corn starch supplemented with whey protein concentrate and Agave Tequilana fiber (AF). The extruded blends were prepared by blending whey protein concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. Tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140 °C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of whey protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and protein content) due to whey protein and fiber addition to starch.
L. F. Sánchez-teyer - One of the best experts on this subject based on the ideXlab platform.
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Telomere length in Agave Tequilana Weber plants during the in vitro to ex vitro transition
Plant Cell Tissue and Organ Culture (PCTOC), 2019Co-Authors: A. Rescalvo-morales, Kelly M. Monja-mio, M. L. Robert, L. F. Sánchez-teyerAbstract:Acclimatization ex vitro is a key stage of the micropropagation process, in which the vitro plants leave the sterile, high humidity environment in which they originated and form new leaves and roots, during which they suffer different types of stress. Changes in the telomere length (shortening and lengthening) have been associated with age, the development of tissue, loss of cell replication and the ability of regeneration in different plant species. However, the genetic and biological factors that are involved in the process of shortening of telomeres across the ageing of plant species are still unknown. In this study, we used terminal restriction fragments (TRF) to examine the changes of telomere length during the in vitro to ex vitro transition in vitro plants of Agave Tequilana , and their relationships with age in plants grown in commercial plantations. The results showed that in vitro grown plants present the longest telomeres and that a shortening occurs during the first 6 months of ex vitro acclimatization, (compared to the plantlets that were kept in vitro). A lengthening of the telomeres was observed in the acclimatized 1-year-old plants and that this was maintained in 2 and 3-year-old plants. We also observed TRF variations in the different tissues (leaves, stems and roots) of acclimatized plants. In field plants, we did not observe any important changes in the length of the telomeres. We suggest that Agaves have a mechanism that maintains telomere length at the non-critical stages during development.
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Analysis of telomere length during the organogenesis induction of Agave fourcroydes Lem and Agave Tequilana Weber
Plant Cell Tissue and Organ Culture (PCTOC), 2016Co-Authors: A. Rescalvo-morales, Kelly M. Monja-mio, G. Herrera-herrera, M. L. Robert, L. F. Sánchez-teyerAbstract:Changes in telomere length (shortening and lengthening) have been associated with age, loss of cell replication, and the number of times that a cell can be divided. In this study, we observed telomere length dynamics during organogenesis induction in Agaves ( A. fourcroydes and A. Tequilana ) using parental material derived from plants adapted of ex vitro conditions during 3 years. The results showed that telomere length dynamics vary between species, but showing an increase in comparison with the parental material. A. fourcroydes showed higher changes throughout the induction process (22.8–50.8 kb), whereas A. Tequilana showed a more discreet variation (27.8–37.9 kb). In addition, characterization of the parental material showed different values on telomere length. To our knowledge this is the first report of telomeric variation during the organogenesis induction process in Agaves. This study demonstrated that telomere length gradually increases during organogenesis in Agave Tequilana and A. fourcroydes.
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Construction and characterization of a partial binary bacterial artificial chromosome (BIBAC) of Agave Tequilana var. azul (2X) and its application for gene identification
African Journal of Biotechnology, 2012Co-Authors: M Tamayo-ordoñez, Luis Carlos Rodríguez-zapata, L. F. Sánchez-teyerAbstract:The structure and organization of the genome of Agave is still unknown. To provide a genomic tool for searching sequences of the genus, we built and characterized a binary (BIBAC2) genomic library of Agave Tequilana Weber var. azul. Clones of the library had an average insert size of 170 Kb. The frequency of inserts with internal Not I sites was 30% and only 5% of the library showed organelle contamination. The library was assessed using probes with high homology to repeated regions (retroelements and rDNA regions), genes involved in the resistance to diseases (NBS-LRR) and genes related to late embryogenesis (LEA). Recombinant clones that hybridized with each of the probes were identified. Our results indicate that the obtained genomic library is suitable for the identification of sequences of interest, for genetic mapping and for studies of gene regulation and expression. Key words: Binary bacterial artificial chromosome (BIBAC), Agave Tequilana, genome, clones.
J. Arrizon - One of the best experts on this subject based on the ideXlab platform.
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Amperometric Titration of Fructan Oligosaccharides of Agave Tequilana Webber, Blue Variety, in a Rotating Disk Electrode.
ECS Transactions, 2019Co-Authors: Azucena Herrera-gonzalez, J. Arrizon, Maximiliano Barcena-soto, Armando Soltero-martinez, Juan Carlos Mateos-díaz, Norberto CasillasAbstract:Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco (CIATEJ), Guadalajara, Jalisco, 44270, Mexico. This paper deals with a simple, rapid and sensitive method for quantifying oligosaccharides of fructans of Agave Tequilana Webber a Blue Variety. The method is based on the oxidation of the carbonyl group of the oligosaccharide in its linear open-ring with ferricyanide ions in a RDE (rotating disk electrode). The amperometric titration is carried out at different temperatures, e.g., 60, 65, 70, 75, 80 and 85 °C as a strategy to control the amount of oligosaccharides with the open-ring as a function of their molecular size. The proposed method allows us to determine concentrations of oligosaccharides as low as 0.71 mM. A calibration curve between the limiting current of the Fe(CN)
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Synthesis and emulsifying properties of carbohydrate fatty acid esters produced from Agave Tequilana fructans by enzymatic acylation
Food chemistry, 2016Co-Authors: Leticia Casas-godoy, J. Arrizon, Daniel Arrieta-baez, Francisco J. Plou, Georgina SandovalAbstract:Carbohydrate fatty acid esters are non-ionic surfactants with a broad spectrum of applications. These molecules are generally synthesized using short carbohydrates or linear fructans; however in this research carbohydrate fatty acid esters were produced for the first time with branched fructans from Agave Tequilana. Using immobilized lipases we successfully acylated A. Tequilana fructans with vinyl laurate, obtaining products with different degrees of polymerization (DP). Lipozyme 435 was the most efficient lipase to catalyze the transesterification reaction. HPLC and ESI-MS analysis proved the presence of a mixture of acylated products as a result of the chemical complexity of fructans in the A. Tequilana. The ESI-MS spectra showed a molecular mass shift between 183 and 366g/mol for fructooligosaccharides with a DP lower than 6, which indicated the presence of Agave fructans that had been mono- and diacylated with lauric acid. The carbohydrate fatty acid esters (CFAE) obtained showed good emulsifying properties in W/O emulsions.
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Simultaneous saccharification and fermentation of Agave Tequilana fructans by Kluyveromyces marxianus yeasts for bioethanol and tequila production
Bioresource technology, 2013Co-Authors: Jose Axel Flores, Anne Christine Gschaedler, Lorena Amaya-delgado, Enrique J. Herrera-lópez, Melchor Arellano, J. ArrizonAbstract:Agave Tequilana fructans (ATF) constitute a substrate for bioethanol and tequila industries. As Kluyveromyces marxianus produces specific fructanases for ATF hydrolysis, as well as ethanol, it can perform simultaneous saccharification and fermentation. In this work, fifteen K. marxianus yeasts were evaluated to develop inoculums with fructanase activity on ATF. These inoculums were added to an ATF medium for simultaneous saccharification and fermentation. All the yeasts, showed exo-fructanhydrolase activity with different substrate specificities. The yeast with highest fructanase activity in the inoculums showed the lowest ethanol production level (20 g/l). Five K. marxianus strains were the most suitable for the simultaneous saccharification and fermentation of ATF. The volatile compounds composition was evaluated at the end of fermentation, and a high diversity was observed between yeasts, nevertheless all of them produced high levels of isobutyl alcohol. The simultaneous saccharification and fermentation of ATF with K. marxianus strains has potential for industrial application.
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comparison of the water soluble carbohydrate composition and fructan structures of Agave Tequilana plants of different ages
Food Chemistry, 2010Co-Authors: J. Arrizon, Anne Christine Gschaedler, Sandrine Morel, Pierre MonsanAbstract:Abstract The composition of water-soluble carbohydrates from Agave Tequilana plants of 2, 4 and 6½ years were compared by HPLC, HPAEC-PAD, MALDI-TOF-MS and GC–MS. The plants of 2 years exhibited the highest levels of free monosaccharide and low molecular weight fructans (DP 3–DP 6) with potential application as prebiotics. A maximum of fructan polymerisation was achieved at 4 years with mean DP from 3 to 30, then it was decreased at 6½ years with mean DP from 4 to 24. The linkage analysis showed an increase and decrease in the branching degree from 2 to 6½ years with a maximum at 4 years, correlated to changes in t-β- d -Fruf linkages with increased and decreased synthesis of (2→1) and (2→6)-β- d -Fruf as well as 1,6-di-β- d -Fruf linkages.
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Effect of Agave Tequilana age, cultivation field location and yeast strain on tequila fermentation process
Journal of Industrial Microbiology and Biotechnology, 2009Co-Authors: L. Pinal, E. Cornejo, L Nunez, J. Arrizon, Marcela Arellano, E. Herrera, A. GschaedlerAbstract:The effect of yeast strain, the Agave age and the cultivation field location of Agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. Fermentations were carried out with Agave juice obtained from two cultivation fields (CF1 and CF2), as well as two ages (4 and 8 years) and two Saccharomyces cerevisiae yeast strains (GU3 and AR5) isolated from tequila fermentation must. Sugar consumption and ethanol production varied as a function of cultivation field and Agave age. The production of ethyl acetate, 1-propanol, isobutanol and amyl alcohols were influenced in varying degrees by yeast strain, Agave age and cultivation field. Methanol production was only affected by the Agave age and 2-phenylethanol was influenced only by yeast strain. This work showed that the use of younger Agave Tequilana for tequila fermentation resulted in differences in sugar consumption, ethanol and volatile compounds production at the end of fermentation, which could affect the sensory quality of the final product.
Abigail Santillán-moreno - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave Tequilana Fiber
Food and Bioprocess Technology, 2009Co-Authors: Abigail Santillán-moreno, Eduardo Castaño-tostado, Fernando Martínez-bustos, Silvia L. Amaya-llanoAbstract:The objective of this work was to prepare extruded blends of corn starch supplemented with whey protein concentrate and Agave Tequilana fiber (AF). The extruded blends were prepared by blending whey protein concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. Tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140 °C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of whey protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and protein content) due to whey protein and fiber addition to starch.
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Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate– Agave Tequilana Fiber
Food and Bioprocess Technology, 2009Co-Authors: Abigail Santillán-moreno, Eduardo Castaño-tostado, Fernando Martínez-bustos, Silvia L. Amaya-llanoAbstract:The objective of this work was to prepare extruded blends of corn starch supplemented with whey protein concentrate and Agave Tequilana fiber (AF). The extruded blends were prepared by blending whey protein concentrate (WPC 80, 25%) with a mixture of corn starch (60%, 67%, and 74%) and A. Tequilana fiber (1%, 8%, and 15%) and then adjusting its pH (5 and 8). The extrusion process was performed using a laboratory single-screw extruder. The screw compression ratio was 2:1 with a 5.0-mm die nozzle. Barrel temperature in the final zone was 140 °C. Small differences in expansion index and bulk density values were found between extruded samples with or without fiber addition, while the samples extruded at pH 5 showed the lowest penetration force. Alkaline pH and high fiber content resulted in the highest total and insoluble dietary fiber. The addition of fiber to the extruded formulations decreased lightness, greenness (−a), and total color (ΔE). AF incorporation increased water absorption index in all the assays, but these values were not significantly different. In vitro digestibility values varied between 83% and 90%, and the addition of AF in different levels did not change these values. The inclusion of AF into extruded blends of whey protein and corn starch reduced peak, minimum, and final viscosity but increased the extent of gelatinization when highest levels of AF were added in the blends. Extruded samples showed good functional characteristics with improved health benefits (more fiber and protein content) due to whey protein and fiber addition to starch.
A. Rescalvo-morales - One of the best experts on this subject based on the ideXlab platform.
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Telomere length in Agave Tequilana Weber plants during the in vitro to ex vitro transition
Plant Cell Tissue and Organ Culture (PCTOC), 2019Co-Authors: A. Rescalvo-morales, Kelly M. Monja-mio, M. L. Robert, L. F. Sánchez-teyerAbstract:Acclimatization ex vitro is a key stage of the micropropagation process, in which the vitro plants leave the sterile, high humidity environment in which they originated and form new leaves and roots, during which they suffer different types of stress. Changes in the telomere length (shortening and lengthening) have been associated with age, the development of tissue, loss of cell replication and the ability of regeneration in different plant species. However, the genetic and biological factors that are involved in the process of shortening of telomeres across the ageing of plant species are still unknown. In this study, we used terminal restriction fragments (TRF) to examine the changes of telomere length during the in vitro to ex vitro transition in vitro plants of Agave Tequilana , and their relationships with age in plants grown in commercial plantations. The results showed that in vitro grown plants present the longest telomeres and that a shortening occurs during the first 6 months of ex vitro acclimatization, (compared to the plantlets that were kept in vitro). A lengthening of the telomeres was observed in the acclimatized 1-year-old plants and that this was maintained in 2 and 3-year-old plants. We also observed TRF variations in the different tissues (leaves, stems and roots) of acclimatized plants. In field plants, we did not observe any important changes in the length of the telomeres. We suggest that Agaves have a mechanism that maintains telomere length at the non-critical stages during development.
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Analysis of telomere length during the organogenesis induction of Agave fourcroydes Lem and Agave Tequilana Weber
Plant Cell Tissue and Organ Culture (PCTOC), 2016Co-Authors: A. Rescalvo-morales, Kelly M. Monja-mio, G. Herrera-herrera, M. L. Robert, L. F. Sánchez-teyerAbstract:Changes in telomere length (shortening and lengthening) have been associated with age, loss of cell replication, and the number of times that a cell can be divided. In this study, we observed telomere length dynamics during organogenesis induction in Agaves ( A. fourcroydes and A. Tequilana ) using parental material derived from plants adapted of ex vitro conditions during 3 years. The results showed that telomere length dynamics vary between species, but showing an increase in comparison with the parental material. A. fourcroydes showed higher changes throughout the induction process (22.8–50.8 kb), whereas A. Tequilana showed a more discreet variation (27.8–37.9 kb). In addition, characterization of the parental material showed different values on telomere length. To our knowledge this is the first report of telomeric variation during the organogenesis induction process in Agaves. This study demonstrated that telomere length gradually increases during organogenesis in Agave Tequilana and A. fourcroydes.
