García-Villalba Wendy Guadalupe, Rodríguez-Herrera Raúl, Ochoa-Martínez Luz Araceli, Rutiaga-Quiñones Olga Miriam, Gallegos-Infante José Alberto, González-Herrera Silvia Marina
Departamentos de Ingenierías Química y Bioquímica, Tecnológico Nacional De México/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote. C.P. 34080, Durango, Dgo, México.
Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas S/N Col. Republica Saltillo Coahuila, Saltillo, Mexico.
J Food Sci Technol. 2023 Apr;60(4):1265-1273. doi: 10.1007/s13197-022-05375-7. Epub 2022 Feb 7.
Fructans are a polydisperse mixture of fructose polymers generally bound to a glucose molecule, in recent years, interest in their use has grown, either as a potential ingredient in functional foods or for their technological properties. The diversity of its applications lies in its structure and origin. Until now, the scientific approach has been more focused on inulin-type fructans and not so much on the effect of those of mixed branched structure as agave fructans. These have a complex structure with the presence of β (2 - 1) and β (2 - 6) bonds that give it prebiotic properties. In this context, a review is made of the general processes of extraction of agave fructans, as well as their technological functionality in the obtaining of base structures for the development of food products.
果聚糖是通常与葡萄糖分子结合的果糖聚合物的多分散混合物，近年来，人们对其应用的兴趣日益增长，既将其作为功能性食品的潜在成分，也因其技术特性。其应用的多样性在于其结构和来源。到目前为止，科学方法更多地集中在菊粉型果聚糖上，而对混合支链结构的果聚糖（如龙舌兰果聚糖）的作用关注较少。这些果聚糖具有复杂的结构，存在β（2 - 1）和β（2 - 6）键，赋予其益生元特性。在此背景下，本文综述了龙舌兰果聚糖的一般提取过程，以及它们在获得用于食品产品开发的基础结构方面的技术功能。
