Enzymatic production of high fructose syrup from Agave tequilana fructans and its physicochemical characterization

被引：13

作者：

Montanez Soto, Jose Luis ^{[1
]}

Venegas Gonzalez, Jose ^{[1
]}

Bernardino Nicanor, Aurea ^{[2
]}

Ramos Ramirez, Emma Gloria ^{[3
]}

机构：

[1] Inst Politecn Nacl, Unidad Michoacan, Ctr Interdisciplinar Invest & Desarrollo Integral, Mexico City 59510, DF, Mexico

[2] Inst Tecnol Celaya, Mexico City 38010, DF, Mexico

[3] Ctr Invest Estudios Avanzados CINVESTAV IPN, Mexico City, DF, Mexico

来源：

AFRICAN JOURNAL OF BIOTECHNOLOGY | 2011年 / 10卷 / 82期

关键词：

Syrup; fructose; fructans; Agave tequilana; inulin; inulinase; JERUSALEM-ARTICHOKE; GLUCOSE; ISOMERIZATION; INULINASE;

D O I：

10.5897/AJB11.2704

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The conditions for producing high fructose syrup from the fructans contained in the head of the Agave tequilana Weber var. blue were determined and their physicochemical properties were compared with those of commercial corn syrup (Frudex-55 (R)). Both syrups behave as Newtonian fluids and showed no significant differences ( p < 0.05) in density, moisture, water activity, total solids, total reducing sugars and direct reducing sugars. It takes 4.4 kg of fresh agave head to obtain 1 kg of syrup with 70 degrees Brix and 87.92 +/- 1.28% fructose. As a result of its highest fructose-glucose ratio, agave syrup has lower viscosity and surface tension than the corn syrup. Due to its high content of fructans, the head of the A. tequilana Weber var. blue is a promising raw material for the industrial production of high fructose syrups.

引用

页码：19137 / 19143

页数：7

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