Ingeniería de alimentos

 

Effect of temperature and PH environment on the hydrolysis of maguey fructans to obtain fructose syrup

 

Efecto de la temperatura y el PH del medio en la hidrólisis de fructanos de maguey para la obtención de jarabes fructosados

 

C. Michel-Cuello¹*, G. Gallegos Fonseca¹, E. Maldonado Cervantes¹, N. Aguilar Rivera²

 

¹ Unidad Académica Multidisciplinaria Zona Media, Universidad Autónoma de San Luis Potosí, Carretera Rioverde-San Ciro, Km 4 Ejido Puente del Carmen, Rioverde, San Luis Potosí CP 79617, México. * Corresponding author. E-mail: christian.michel@uaslp.mx Tel. +52 (487) 872 14 99, Fax (487)872 30 66.

² Facultad de Ciencias Biológicas y Agropecuarias, región Orizaba Córdoba, Universidad Veracruzana, Camino Peñuela-Amatlán s/n Peñuela, Amatlán de los Reyes, Veracruz, CP 94952. México.

 

Received November 23, 2014;
Accepted November 2, 2015.

 

Abstract

Fructan contents were analyzed in mezcal maguey juice (Agave salmiana), which were characterized and subjected to termal hydrolysis process. A set of experiments were conducted to compare the effect of the hydrolysis for 10 h at three temperatures (90, 100 and 110 °C) and three juice pH values (2.5, 4.6, 5.5). The hydrolysis process was monitored by measuring the release of sugars and the residual substrate by High Performance Liquid Chromatography (HPLC).The results obtained with a mathematical model that describes the kinetics of the degradation or hydrolysis of fructan and fructose liberation proposed. The temperature and pH of the sample exert significant effect on the kinetics. The main product of the hydrolysis of fructan is fructose and hydrolysis degree is between 27.28 and 92.10%.

Keywords: fructan, agave, fructose, termal hydrolysis, kinetics.

 

Resumen

Se analizaron fructanos contenidos en jugo de maguey mezcalero potosino (Agave salmiana), los cuales fueron caracterizados y sometidos a un proceso de hidrólisis térmica. Un conjunto de experimentos se llevaron a cabo para comparar el efecto de la hidrólisis durante 10 h a tres temperaturas (90, 100 y 110 °C) y a tres valores de pH del jugo (2.5, 4.6, 5.5). El proceso de hidrólisis fue monitoreado midiendo la liberación de azúcares y el sustrato residual por HPLC. Con los resultados obtenidos se propuso un modelo matemático que describe la cinética de la degradación o hidrólisis de fructano y la liberación de fructosa. La temperatura y el pH de la muestra ejercen efecto significativo en las cinéticas. El principal producto de la hidrólisis del fructano es la fructosa y el grado de hidrólisis varío entre 27.28 y 92.10%.

Palabras clave: fructano, agave, fructosa, hidrólisis térmica, cinética.

 

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