Navicula sp. Sulfated Polysaccharide Gels Induced by Fe(III): Rheology and Microstructure

Diana Fimbres-Olivarría, José Antonio López-Elías, Elizabeth Carvajal-Millán, Jorge Alberto Márquez-Escalante, Luis Rafael Martínez-Córdova, Anselmo Miranda-Baeza, Fernando Enríquez-Ocaña, José Eduardo Valdéz-Holguín, Francisco Brown-Bojórquez, Luis Fernando Enríquez Ocaña

Producción científica: Contribución a una revistaArtículorevisión exhaustiva


A sulfated polysaccharide extracted from Navicula sp. presented a yield of 4.4 (% w/w dry biomass basis). Analysis of the polysaccharide using gas chromatography showed that this polysaccharide contained glucose (29%), galactose (21%), rhamnose (10%), xylose (5%) and mannose (4%). This polysaccharide presented an average molecular weight of 107 kDa. Scanning electron microscopy (SEM) micrographs showed that the lyophilized Navicula sp. polysaccharide is an amorphous solid with particles of irregular shapes and sharp angles. The polysaccharide at 1% (w/v) solution in water formed gels in the presence of 0.4% (w/v) FeCl3, showing elastic and viscous moduli of 1 and 0.7 Pa, respectively. SEM analysis performed on the lyophilized gel showed a compact pore structure, with a pore size of approximately 150 nm. Very few studies on the gelation of sulfated polysaccharides using trivalent ions exist in the literature, and, to the best of our knowledge, this study is the first to describe the gelation of sulfated polysaccharides extracted from Navicula sp.
Idioma originalInglés
PublicaciónInternational Journal of Molecular Sciences
EstadoPublicada - 30 jul. 2016

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