Comparison of the water-soluble carbohydrate composition and fructan structures of Agave tequilana plants of different ages

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• 作者：Javier Arrizon ; S ; rine Morel ; Anne Gschaedler ; Pierre Monsan
• 关键词：Agave tequilana ; Plant age ; Water-soluble carbohydrates ; Fructans
• 刊名：Food Chemistry
• 出版年：2010
• 出版时间：1 September 2010
• 年：2010
• 卷：122
• 期：1
• 页码：123-130
• 全文大小：428 K

文摘

The composition of water-soluble carbohydrates from Agave tequilana plants of 2, 4 and 6½ years were compared by HPLC, HPAEC-PAD, MALDI-TOF-MS and GC–MS. The plants of 2 years exhibited the highest levels of free monosaccharide and low molecular weight fructans (DP 3–DP 6) with potential application as prebiotics. A maximum of fructan polymerisation was achieved at 4 years with mean DP from 3 to 30, then it was decreased at 6½ years with mean DP from 4 to 24. The linkage analysis showed an increase and decrease in the branching degree from 2 to 6½ years with a maximum at 4 years, correlated to changes in t-β-d-Fruf linkages with increased and decreased synthesis of (2→1) and (2→6)-β-d-Fruf as well as 1,6-di-β-d-Fruf linkages.