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

  • L. Acosta-Domínguez
  • L. Alamilla-Beltrán
  • G. Calderón-Domínguez
  • A.R. Jiménez-Aparacio
  • G.F. Gutiérrez-López
  • E. Azuara-Nieto
DOI: https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta
Keywords: fructans, thermodynamic analysis, water adsorption, solubilization, enthalpy

Abstract

The aim of this work was to explain the effect of water in powder of fructans extracted of A. tequilana Weber var. 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°C. ESEM was performed at the samples equilibrated in a range of water activitie (aw) from 0.1 to 0.9. The results showed that the beginning of an incipient solubilization takes place at aw= 0.54 and the total solubilization takes place at aw= 0.77.

Published
2018-04-16
How to Cite
Acosta-Domínguez, L., Alamilla-Beltrán, L., Calderón-Domínguez, G., Jiménez-Aparacio, A., Gutiérrez-López, G., & Azuara-Nieto, E. (2018). DETERMINATION OF TOTAL AND INCIPIENT SOLUBILIZATION POINT OF FRUCTANS EXTRACTED OF A. tequilana Weber var. azul. Revista Mexicana De Ingeniería Química, 17(1), 379-388. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta
Issue
Vol 17 No 1 (2018): January-April 2018
Section
Food Engineering

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