In collaboration with CIATEJ (Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, Mexico) and the National Polytechnic Institute (Mexico D.F.) we have participated in the enzymatic synthesis of
fatty acid esters of fructans from Agave tequilana.This is the first report of a successful enzymatic synthesis of esters of branched fructans.The lipase used produced mono- and diacylated products.The carbohydrate fatty acid esters were good stabilizers of water in oil emulsions.
Reference:
“Synthesis and emulsifying properties of carbohydrate fatty acid esters produced from Agave tequilana fructans by enzymatic acylation”. L. Casas-Godoy, J. Arrizon, D. Arrieta, F.J. Plou and G. Sandoval.
Food Chemistry, in press.
DOI: 10.1016/j.foodchem.2016.02.153 (2016).
