Enzymatic production of high fructose syrup from Agave tequilana fructans and its physicochemical characterization

Jafari

Food Science & Nutrition

et al. 2021

Section: Resultsmentioning

confidence: 99%

Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute

Jafari

Food Science & Nutrition

et al. 2021

“…As with Agave spirits, the sweetener industry uses Agave juices as feedstock (Heyer and Crawford, 2009;Narváez-Zapata and Sánchez-Teyer, 2010). Sugars from Agave juice, particularly fructose, are extracted through acid or enzymatic hydrolysis (Garcia-Aguirre et al, 2009;Ávila-Fernández et al, 2011;Soto et al, 2011). The fructose sugars are used as additives in commercial Agave syrups, which are considered healthier sweeteners compared with sugar cane and highfructose corn syrup (Hooshmand et al, 2014).…”

Section: Sweeteners and Syrupsmentioning

confidence: 99%

Pre-Columbian Rock Mulching as a Strategy for Modern Agave Cultivation in Arid Marginal Lands

et al. 2020

Cultivation of C 3 and C 4 crops in semi-arid regions will be severely constrained as global temperatures rise. Consequently, alternative crops need to be sought out that adapt well to heat and drought and are productive despite limited access to water. Traits, such as crassulacean acid metabolism (CAM), enable economically important species such as those in the Agave genus adapt to drought and high temperatures. The succulence and high efficiency of agaves, which enables them to produce biomass with little water, underscores their feasibility as an alternative crop for semi-arid regions, such as the Sonoran Desert in the southwestern U.S. In this paper, we offer a review of the suitability for cultivation of agaves via dryland farming, particularly by rock mulching techniques used by pre-Columbian, Sonoran Desert farmers. This analysis dovetails with information also provided on the biological traits of Agave and its historical and present utilization. Pre-Columbian, Hohokam dryland farmers used rock mulching in the form of rock piles to cultivate agaves. Rock piles acted as a type of mulch to harvest rainfall and to retain soil moisture, which allowed the Hohokam to intensively cultivate agaves during multi-year droughts. Remains of Hohokam rock mulching for agave production can be found at archaeological sites in central Arizona, which provides evidence of the utility of dryland farming and ancient agricultural innovation to reconcile water scarcity in the region. Moreover, the use of rock piles likely bolstered Agave productivity in marginal lands. Although little is known of historic rock mulching to cultivate agaves and its biological implications on plant productivity we suggest its application as a dryland farming model could be a sustainable strategy in the U.S. Southwest.

Optimization of the enzymatic clarification process of glucose syrups derived from agro-industrial residues

Morales-González,

Acosta-Pavas,

Ruiz-Colorado

2024

DYNA

In this work, the application of pectinase enzymes to clarify glucose syrups produced from corn fiber was studied. The enzymatic activity and kinetic parameters of the pectinase enzyme used were quantified. A specific activity of 5,528 U/mg protein, a maximum rate of 19151 U/mL, and a Michaelis-Menten constant of 1,656 mg/mL were obtained. The syrup was prepared by hydrolyzing corn fiber at 50°C and 180 rpm, and a central composite design was performed for the clarification step to find the optimal conditions of enzyme-substrate ratio and agitation. The syrup was heated to a temperature of 50°C, and an enzyme substrate ratio between 2.5 to 4.5 U/mL of syrup and agitation, varying between 215 to 285 rpm, was applied. The conditions to maximize the clarification of corn fiber syrup were determined to be an enzyme substrate ratio of 3.716 U/mL syrup and agitation of 267 rpm. These conditions were validated by taking the syrup from clarity of 65.8% to 88.1%, demonstrating that the methodology used presents advantages in the syrup clarification process. A physicochemical characterization of the corn fiber used to prepare the syrups was carried out, which presented a content of 12.90%, 23.33%, 13.4%, and 0.36% of cellulose, hemicellulose, lignin and pectin, respectively.