Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment
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 the enzymatic preparation, a batch of experiments were also conducted with chicory inulin (reference). Hydrolysis...
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| Format: | Article |
| Language: | English |
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Wiley
2012-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/2012/863432 |
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| author | Christian Michel-Cuello Imelda Ortiz-Cerda Lorena Moreno-Vilet Alicia Grajales-Lagunes Mario Moscosa-Santillán Johanne Bonnin Marco Martín González-Chávez Miguel Ruiz-Cabrera |
| author_facet | Christian Michel-Cuello Imelda Ortiz-Cerda Lorena Moreno-Vilet Alicia Grajales-Lagunes Mario Moscosa-Santillán Johanne Bonnin Marco Martín González-Chávez Miguel Ruiz-Cabrera |
| author_sort | Christian Michel-Cuello |
| collection | DOAJ |
| description | 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 the enzymatic preparation, a batch of experiments were also conducted with chicory inulin (reference). Hydrolysis was performed for 6 h at two temperatures (50, 60∘C) and two substrate concentrations (40, 60 mg/ml). Hydrolysis process was monitored by measuring the sugars released and residual substrate by HPLC. A mathematical model which describes the kinetics of substrate degradation as well as fructose production was proposed to analyze the hydrolysis assessment. It was found that kinetics were significantly influenced by temperature, substrate concentration, and type of substrate (P<0.01). The extent of substrate hydrolysis varied from 82 to 99%. Hydrolysis product was mainly constituted of fructose, obtaining from 77 to 96.4% of total reducing sugars. |
| format | Article |
| id | doaj-art-b7a1341e7f8b445ba7c04c7692fafaa6 |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2012-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-b7a1341e7f8b445ba7c04c7692fafaa62025-02-03T01:31:37ZengWileyThe Scientific World Journal1537-744X2012-01-01201210.1100/2012/863432863432Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic AssessmentChristian Michel-Cuello0Imelda Ortiz-Cerda1Lorena Moreno-Vilet2Alicia Grajales-Lagunes3Mario Moscosa-Santillán4Johanne Bonnin5Marco Martín González-Chávez6Miguel Ruiz-Cabrera7Programa Multidisciplinario de Posgrado en Ciencias Ambientales, Universidad Autónoma de San Luis Potosí, Avenida Dr. Manuel Nava No. 6, Zona Universitaria, 78210 San Luis Potosí, SLP, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Avenida Dr. Manuel Nava No. 6, Zona Universitaria, 78210 San Luis Potosí, SLP, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Avenida Dr. Manuel Nava No. 6, Zona Universitaria, 78210 San Luis Potosí, SLP, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Avenida Dr. Manuel Nava No. 6, Zona Universitaria, 78210 San Luis Potosí, SLP, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Avenida Dr. Manuel Nava No. 6, Zona Universitaria, 78210 San Luis Potosí, SLP, MexicoInstitut de Chimie Organique et Analytique, Université d'Orléans, Rue d'Issoudun, BP 16729, 45067 Orléans Cedex 02, FranceFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Avenida Dr. Manuel Nava No. 6, Zona Universitaria, 78210 San Luis Potosí, SLP, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Avenida Dr. Manuel Nava No. 6, Zona Universitaria, 78210 San Luis Potosí, SLP, MexicoFructans were extracted from Agave salmiana juice, characterized and subjected to hydrolysis process using a commercial inulinase preparation acting freely. To compare the performance of the enzymatic preparation, a batch of experiments were also conducted with chicory inulin (reference). Hydrolysis was performed for 6 h at two temperatures (50, 60∘C) and two substrate concentrations (40, 60 mg/ml). Hydrolysis process was monitored by measuring the sugars released and residual substrate by HPLC. A mathematical model which describes the kinetics of substrate degradation as well as fructose production was proposed to analyze the hydrolysis assessment. It was found that kinetics were significantly influenced by temperature, substrate concentration, and type of substrate (P<0.01). The extent of substrate hydrolysis varied from 82 to 99%. Hydrolysis product was mainly constituted of fructose, obtaining from 77 to 96.4% of total reducing sugars.http://dx.doi.org/10.1100/2012/863432 |
| spellingShingle | Christian Michel-Cuello Imelda Ortiz-Cerda Lorena Moreno-Vilet Alicia Grajales-Lagunes Mario Moscosa-Santillán Johanne Bonnin Marco Martín González-Chávez Miguel Ruiz-Cabrera Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment The Scientific World Journal |
| title | Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment |
| title_full | Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment |
| title_fullStr | Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment |
| title_full_unstemmed | Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment |
| title_short | Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment |
| title_sort | study of enzymatic hydrolysis of fructans from agave salmiana characterization and kinetic assessment |
| url | http://dx.doi.org/10.1100/2012/863432 |
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