EFFECT OF TEMPERATURE AND pH ENVIRONMENT ON THE HYDROLYSIS OF MAGUEY FRUCTANS TO OBTAIN FRUCTOSE SYRUP
C. Michel-Cuello, G. Gallegos-Fonseca, E. Maldonado-Cervantes, N. Aguilar-Rivera
The mezcal maguey (Agave salmiana) has great industrial potential for the production of fructose syrup.
Current hydrolysis processes are inefficient and allow undesirable products and adverse reactions.
Hydrolysis is favored with increasing temperature and when the pH is adjusted to the natural acidity of juice (4.6).
Juice samples under temperature 110 °C have increased efficiency of hydrolysis.
The control of pH and temperature for hydrolysis fructanospermite achieve efficiency of up to 92.10%
|