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首页> 外文期刊>African Journal of Biotechnology >Enzymatic production of high fructose syrup from Agave tequilana fructans and its physicochemical characterization
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Enzymatic production of high fructose syrup from Agave tequilana fructans and its physicochemical characterization

机译：龙舌兰龙脑糖酶法生产高果糖糖浆及其理化性质的研究。

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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?). 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°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.
机译：由龙舌兰龙舌兰酒或韦伯变种的头中所含的果聚糖生产高果糖浆的条件。测定了其蓝色，并将其理化性质与商品玉米糖浆（Frudex-55？）进行了比较。两种糖浆均表现为牛顿流体，并且在密度，湿度，水分活度，总固体，总还原糖和直接还原糖方面均无显着差异（p <0.05）。需要4.4公斤新鲜的龙舌兰头，才能得到1公斤糖度为70°Brix和87.92±1.28％果糖的糖浆。由于其最高的果糖-葡萄糖比率，龙舌兰糖浆的粘度和表面张力比玉米糖浆低。由于其果聚糖含量高，因此其头目。 tequilana？Weber var。蓝色是高果糖糖浆工业生产的有前途的原料。

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