Thermal properties of agave fructans (Agave tequilana Weber var. Azul)

被引：65

作者：

Espinosa-Andrews, Hugo ^{[1
]}

Esmeralda Urias-Silvas, Judith ^{[1
]}

机构：

[1] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, AC Food Technol, Guadalajara 44270, Jalisco, Mexico

来源：

CARBOHYDRATE POLYMERS | 2012年 / 87卷 / 04期

关键词：

Agave fructans; Thermogravimetric analysis; Differential scanning calorimetry; Glass transition; Water activity; GLASS-TRANSITION TEMPERATURE; ENTHALPY RELAXATION; MOLECULAR-WEIGHT; MOISTURE-CONTENT; WATER; CRYSTALLINITY; SORPTION;

D O I：

10.1016/j.carbpol.2011.11.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Thermal properties of agave (A. tequilana Weber var. Azul) at different water contents were investigated. HP-TLC results showed a complex mixture of mono-, di-, oligo, and polysaccharides in agave fructans samples. The thermal decomposition temperatures were observed below to 200 degrees C. Modulated-differential scanning calorimetry studies showed a glass transition and a relaxation enthalpy processes in agave fructans. Samples with the highest moieties of monosaccharides showed the lower glass transition temperatures (Tg). The moisture sorption isotherm of agave fructans was determined at 20 degrees C and fitted to the GAB model. Gordon-Taylor equation was used to fit the Tg experimental data as a function of water content. Agave fructans was found to be an amorphous material. At low water activity (a(w)) values (<0.4), agave fructans remained in a powdered amorphous state: and at intermediate a(w) (0.4-0.75) collapsed and caked; and at high a(w) (>0.75) changed in a highly viscous liquid-like solution. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：2671 / 2676

页数：6

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