DETERMINATION OF TOTAL AND INCIPIENT SOLUBILIZATION POINT OF FRUCTANS EXTRACTED OF A. tequilana Weber var. azul

被引：10

作者：

Acosta-Dominguez, L. ^{[1
]}

Alamilla-Beltran, L. ^{[1
]}

Calderon-Dominguez, G. ^{[1
]}

Jimenez-Aparicio, A. R. ^{[1
]}

Gutierrez-Lopez, G. F. ^{[1
]}

Azuara-Nieto, E. ^{[2
]}

机构：

[1] Inst Politecn Nacl, Escuela Nacl Ciencias Biol, Unidad Profes Adolfo Lopez Mateos, Ave Wilfrido Massieu S-N, Mexico City 07738, DF, Mexico

[2] Univ Veracruzana, Inst Ciencias Basicas, Ave Dr Rafael Sanchez Altamirano S-N, Xalapa 91192, Veracruz, Mexico

来源：

REVISTA MEXICANA DE INGENIERIA QUIMICA | 2018年 / 17卷 / 01期

关键词：

fructans; thermodynamic analysis; water adsorption; solubilization; enthalpy; MOISTURE SORPTION ISOTHERMS; WATER SORPTION; THERMODYNAMIC PROPERTIES; ISOSTERIC HEAT; VAPOR-PRESSURE; TEMPERATURE; STABILITY; METABOLISM; ADSORPTION; COFFEE;

D O I：

10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this work was to explain the effect of water in powder of fructans extracted of A. tequilana Weber van azul, through the thermodynamics functions to know physical stability and suggest storage conditions. The results of thermodynamics analysis were confirmed with Environmental Scanning Electron Microscopy (ESEM). Adsorption isotherms of agave fructans were realized at 15, 25 and 45 degrees C. ESEM was performed at the samples equilibrated in a range of water activitie (a(w)) from 0.1 to 0.9. The results showed that the beginning of an incipient solubilization takes place at a(w)=0.54 and the total solubilization takes place at a(w)=0.77.

引用

页码：379 / 388

页数：10

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