STUDY OF THE RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF FRUCTAN FRACTIONS OF Agave tequilana cv. cenizo

The physico-mechanical properties of fructan fractions in different agave species without Tequila Denomination Origin (DOT) need to be studied identify and expand industrial applications. rheological physicochemical characterization three Agave tequilana cv. cenizo fructans DOT, with degree polymerization (DP) was carried out propose their use as an additive the food industry. Fractions were obtained by apparent DP enrichment (DPa) stepwise ultradiafiltration 10, 5 1 kilodalton (kDa) membranes classified on basis enriched fraction evidenced HPLC profiling amperometric detector. ultradiafiltrate membrane 10 kDa, called High Degree Polymerization (HDP), showed high DPa ≥ 30, one kDa Intermediate (IDP), presents between these dried spray, a modal particle size distribution (D [4,3] < 20 µm). In membrane, Low Grade (LDP), fructo-oligosaccharides (FOS) maximum 15 enriched; this sample concentrated 72 °Brix. glass transition (Tg) DPa-dependent increase (LDP = 152.17 °C, IDP 216.12 °C HDP 227.5 °C). Viscosity dependent polymerization, exhibiting thermo-mechanically stable flow behavior. reconstituted powders exhibited Newtonian flow-stable behavior concentration range 2-50 %, temperature 5-45 pH 2-9. macro micro structural identified respective fructans, diversify possible applications potential interest encapsulating material, stabilizer prebiotic sweetener, among others that have nutraceutical