Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment

摘要: Fructans were extracted from Agave salmiana juice, characterized and subjected to hydrolysis process using a commercial inulinase preparation acting freely. To compare the performance of enzymatic preparation, batch experiments also conducted with chicory inulin (reference). Hydrolysis was performed for 6 h at two temperatures (50, 6 0 ∘ C ) substrate concentrations (40, 60 mg/ml). monitored by measuring sugars released residual HPLC. A mathematical model which describes kinetics degradation as well fructose production proposed analyze assessment. It found that significantly influenced temperature, concentration, type ( 𝑃 . 1 ). The extent varied 82 99%. product mainly constituted fructose, obtaining 77 96.4% total reducing sugars.