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首页> 外文期刊>African Journal of Biotechnology >Effect of the fructose and glucose concentration on the rheological behavior of high fructose syrups
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Effect of the fructose and glucose concentration on the rheological behavior of high fructose syrups

机译：果糖和葡萄糖浓度对高果糖糖浆流变行为的影响

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The objective of this work was to study the effect of fructose and glucose content on the rheological behavior of syrups. Initially, high fructose syrup from the fructans present in leaves, bases and head of?Agave tequilana?Weber blue was obtained. Then, its contents of moisture, ash, fructose, glucose and direct and total reducing sugars were determined. Finally, the physicochemical properties of the syrups were evaluated and compared with a high commercial fructose corn syrup (Frudex 55) and other fructose, glucose and sucrose syrups. All of them had the same temperature and concentration of total solids. All syrups behaved as Newtonian fluids and had no statistically significant differences (p <0.05) in their density, water activity and in direct and total reducing sugars. The viscosity and surface tension of syrup depended on its fructose and glucose content. Also, greater fructose content produces syrups with lower viscosity and lower surface tension.
机译：这项工作的目的是研究果糖和葡萄糖含量对糖浆流变行为的影响。最初，从龙舌兰龙舌兰酒-韦伯蓝的叶，基部和头部中存在的果聚糖中获得高果糖糖浆。然后，测定其水分，灰分，果糖，葡萄糖以及直接还原糖和总还原糖的含量。最后，对糖浆的理化性质进行了评估，并与高市售果糖玉米糖浆（Frudex 55）和其他果糖，葡萄糖和蔗糖糖浆进行了比较。它们都具有相同的温度和总固体浓度。所有糖浆均表现为牛顿流体，并且在密度，水分活度以及直接还原糖和总还原糖方面均没有统计学上的显着差异（p <0.05）。糖浆的粘度和表面张力取决于其果糖和葡萄糖含量。另外，果糖含量越高，糖浆的粘度和表面张力就越低。

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