7 research outputs found
Biodegradación de los colorantes indigo y verde empleados en la industria textil, utilizando hongos ligninolíticos
Biodiesel, un combustible renovable
The substitution of traditional petroleum-based
diesel fuel for others of biological nature, represents
nowadays one of the greatest scientific
challenges. Biodiesel is a renewable fuel derived
from vegetable oils (edibles or non edibles; new
or used) with similar properties to petroleum-based
diesel fuel. Besides, it has significantly lower
emissions of carbon monoxide, sulfur, aromatic
hydrocarbons and particulate matter. The most
common way to produce biodiesel is by transesterification
of vegetable oils with methanol and
homogeneous basic catalysis. A technological
and economic assessment on the fundamentals
of biodiesel production from vegetable oils, animal
fats or used vegetable oils is presented in this
work.La sustitución de los combustibles denominados
fósiles o tradicionales, derivados del petróleo,
por otros, de origen biológico, representa uno
de los grandes retos que enfrenta la humanidad
actualmente. Una de las alternativas más
factibles para reemplazar el diesel de petróleo es
la producción de biodiesel. É ste es un combustible
renovable derivado de aceites vegetales
(comestibles o no comestibles; nuevos o usados)
y grasas animales que posee propiedades
similares a las del petróleo. Además, se ha
encontrado que con el uso de biodiesel se logran
reducir las emisiones de monóxido de carbono,
azufre, hidrocarburos aromáticos y partículas
sólidas. La manera convencional de sintetizar
biodiesel es mediante la transesterificación
de aceites vegetales con metanol y catálisis
homogénea básica. El presente trabajo describe
los fundamentos de la producción de biodiesel
sintetizado a partir de aceites vegetales, grasas
animales o aceites de reúso, además del análisis
de la factibilidad técnica y económica de la
producción del mismo
Separación e identificación de fitoalexinas en tejido calloso de chile (Capsicum annum) mediante cromatografía líquida de alta resolución
Desarrollo de un método inmuno blot para detectar glucomacropéptido (GMP) como índice de adulteración de leche de vaca con suero de quesería
Milk is a product of high nutritional value and is
considered commodity product for human consumption,
which is why the dairy sector is of great
socio-economic importance. Worldwidemilk processor
industries and distributors have problems
of milk adulteration with cheese whey. Most used
method to detect cheese whey is the identification
of a glycomacropeptide (GMP), which is present
only in the cheese whey but not in milk. At present,
methods to detect GMP require major work
and time, presenting problems of sensitivity and
accuracy at low concentrations. We developed
a novel western blot analysis for GMP detection,
using anti-GMP polyclonal antibodies. This assay
can detect GMP with greater sensitivity, precision
and speed that the methods used so far.La leche es un producto que contiene un alto valor
nutricional y es considerada como un producto
básico en la alimentación humana, razón por
la cual, el sector lechero tiene gran importancia
socioeconómica a nivel mundial. Las industrias
procesadoras y comercializadoras de leche tienen
problemas con su adulteración ocasionado
por el suero de queserías. Uno de los métodos
más usados para detectarlo es a través de la
identificación de un glucomacropéptido (GMP),
presente sólo en el suero de quesería y no en la
leche. Los métodos para detectar GMP requieren
de mucho trabajo y tiempo, y, a su vez, presentan
problemas de sensibilidad y precisión en
concentraciones bajas. En esta investigación se
desarrolló un nuevo método de análisis mediante
inmuno blot para la detección de GMP, usando
anticuerpos policlonales anti-GMP. De este
modo, puede detectarse GMP con una mayor sensibilidad, precisión y rapidez que con los métodos utilizados hasta ahora
Reactividade de anticuerpos policlonales anti-glicomacropéptido de suero de quesería bovino frente al glicomacropéptido de suero de quesería de oveja
The production and consumption of milk from
sheep in Mexico and the world, is increasing every
time because this has important advantages over
cow�s milk. A common practice of milk producers
is its adulteration with cheese whey. However, this
affects milk processor industries because it decreases
the yield of the products obtained. There
are several methods for determining the presence
of cheese whey based on the detection
of a glycomacropeptide (GMP) that is present
only in SQ and not in milk. However, none of these
methods is focused on the detection of sheep�s
GMP. In this study, polyclonal antibodies toward
anti-glycomacropeptide bovine were used to determine
the reactivity of these in front to the GMP
of cheese whey from sheep as an indicator of the
presence of cheese whey.La producción y consumo de leche de oveja en
México y en el mundo cada vez se incrementa
debido a que ésta tiene importantes ventajas
frente a la leche de vaca. Una práctica común
de los productores de leche es su adulteración
con suero de quesería (SQ), lo que hace que
tengan una mayor utilidad económica. Sin embargo,
esto afecta a los industriales porque disminuye
el rendimiento de los productos por obtener.
Existen varios métodos para determinar la
presencia de SQ basados en la detección de un
glicomacropéptido que está presente sólo en SQ
y no en la leche. Sin embargo, ninguno de estos
métodos está enfocado a la detección del glicomacropéptido
ovino. En este trabajo se utilizaron anticuerpos policlonales anti-glicomacropéptido
bovino (anti-GMPb) para determinar la reactividad
de éstos frente al glicomacropéptido ovino
como indicador de la presencia de suero de
quesería de oveja
Iron effect on the fermentative metabolism of Clostridium acetobutylicum ATCC 824 using cheese whey as substrate
Butanol is considered a superior liquid fuel that can replace gasoline in internal combustion engines. It is produced by acetone-butanol-ethanol (ABE) fermentation using various species of solventogenic clostridia. Performance of ABE fermentation process is severely limited mostly by high cost of substrate, substrate inhibition and low solvent tolerance; leading to low product concentrations, low productivity, low yield, and difficulty in controlling culture metabolism. In order to decrease the cost per substrate and exploit a waste generated by dairy industry, this study proposes using cheese whey as substrate for ABE fermentation. It was observed that the addition of an iron source was strictly necessary for the cheese whey to be a viable substrate because this metal is needed to produce ferredoxin, a key protein in the fermentative metabolism of Clostridium acetobutylicum serving as a temporary electron acceptor. Lack of iron in the cheese whey impedes ferredoxin synthesis and therefore, restricts pyruvate-ferredoxin oxidoreductase activity leading to the production of lactic acid instead of acetone, butanol and ethanol. Moreover, the addition of FeSO4 notably improved ABE production performance by increasing butanol content (7.13 ± 1.53 g/L) by 65% compared to that of FeCl3 (4.32 ± 0.94 g/L) under the same fermentation conditions
Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
AbstractThis study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds