Revista Mexicana de Ingeniería Química, Vol. 22, No. 3 (2023), Poly2329

Structural, thermal, and functional properties of Agave tequilana fructan fractions modified by acylation

D.I. Díaz-Ramos, M. Jiménez-Fernández, O. García-Barradas, M.A. Chacón-López, E. Montalvo-González, U.M. López-García, C.I Beristain-Guevara, R.I. Ortiz-Basurto

Supplementary material



Native Agave Fructans (NAF) are characterized by their high hydrophilicity, which limits their applications in food and other areas. In turn, the high content of OH groups in its structure allows its chemical modification easily. High Performance Agave Fructans fractions (HPAF) and a High Degree of Polymerization Agave Fructans (HDPAF) have been obtained through an ultradiafiltration. Therefore, the objective of the present study was to modify NAF and its fractions HPAF and HDPAF through acylation reaction with lauroyl chloride and to evaluate their physicochemical and functional properties at different pH levels. The characterization of the fructans fractions involved nuclear magnetic resonance (NMR), Fourier transforms infrared spectroscopy (FTIR) differential scanning calorimetry (DSC), and X-ray diffraction (XRD) techniques, which demonstrated the incorporation of the lauroyl functional group (chain of 12 carbon atoms) in the molecules, with degrees of substitution (DS) ranging from 2.03 to 2.36. The fractions showed significant changes in their functional (foaming, swelling, emulsification, and solubility, which depended on pH), physicochemical, and thermal properties. Therefore, this study confirmed that the acylation of NAF, HPAF, and HDPAF modifies their properties and provides an opportunity to diversify and expand their use in different areas.

Keywords: Esterification, functionality, chemical modification, amphiphilic molecules, biopolymer.



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