Journal
FOOD CHEMISTRY
Volume 129, Issue 2, Pages 380-386Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.04.088
Keywords
Agave; Fructans; Acid hydrolysis; Oligofructose; Fructooligosaccharides; Prebiotics
Funding
- Consejo Nacional de Ciencia y Tecnologia (CONACyT) [FOMIX MOR-2007-CO1-80360]
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A controlled acid thermal hydrolysis process of fructans from agave (Agave tequilana Weber var. azul) was designed to produce a mixture of functional prebiotic fructooligosaccharides and sweetening power. Despite its highly branched structure, first-order kinetic behaviour with respect to substrate concentration was found with an activation energy of 95 kJ/mol, similar to the value found for other linear fructans such as chicory inulin. Fructose equivalent (FE) an analogous parameter to dextrose equivalent (DE) used in the starch industry was introduced to characterise fructan hydrolysis; maximum oligosaccharide production was observed when fructose equivalent (FE) reached 27-48 with a structural profile analysed by high-performance anion-exchange chromatography HPAEC-PAD. After hydrolysis, glucose and fructose may be eliminated through a biological purification step involving the addition of Pichia pastoris cells, which selectively consume these sugars but are unable to metabolise fructooligosaccharides. (C) 2011 Elsevier Ltd. All rights reserved.
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