Synthesis and emulsifying properties of carbohydrate fatty acid esters produced from Agave tequilana fructans by enzymatic acylation
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- 作者：Leticia Casas-Godoya ; Javier Arrizona ; Daniel Arrieta-Baezb ; Francisco J. Plouc ; Georgina Sandovala ; gsandoval@ciatej.mx" class="auth_mail" title="E-mail the corresponding author ; gsandoval@confluencia.net" class="auth_mail" title="E-mail the corresponding author
- 关键词：1-Kestose (PubChem CID ; 440080) ; Lauric acid (PubChem CID ; 3893) ; Vinyl laurate (PubChem CID ; 75069)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 August 2016
- 年：2016
- 卷：204
- 期：Complete
- 页码：437-443
- 全文大小：949 K
文摘
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Carbohydrate fatty acid esters were synthesized with fructans from Agave tequilana.
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This is the first report of a successful enzymatic synthesis of branched fructans.
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The lipase used produced mono- and diacylated products.
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The carbohydrate fatty acid esters were good stabilizers of water in oil emulsions.