Synthesis and emulsifying properties of carbohydrate fatty acid esters produced from Agave tequilana fructans by enzymatic acylation

Medicine & Life Sciences

• Agave 100%
• Fructans 90%
• Acylation 75%
• Esters 56%
• Carbohydrates 48%
• Fatty Acids 47%
• Lipase 24%
• Lipozyme 23%
• Polymerization 22%
• Laurates 18%
• fructooligosaccharide 18%
• lauric acid 17%
• Emulsions 11%
• Surface-Active Agents 11%
• High Pressure Liquid Chromatography 9%

Agriculture & Biology

• Agave tequilana 87%
• fructans 69%
• fatty acid esters 69%
• emulsifying properties 68%
• acylation 67%
• carbohydrates 37%
• synthesis 30%
• electrospray ionization mass spectrometry 23%
• polymerization 20%
• Agave 14%
• nonionic surfactants 14%
• dodecanoic acid 13%
• fructooligosaccharides 13%
• transesterification 12%
• emulsions 10%
• molecular weight 6%

Chemistry

• Fructan 88%
• Fatty Acid Ester 68%
• Acylation 53%
• Carbohydrate 45%
• Electrospray Ionization Mass Spectroscopy 22%
• Polymerization Reaction 13%
• Nonionic Surfactant 10%
• Transesterification 10%
• Molecular Mass 9%
• Emulsion 9%
• Mixture 4%
• Acid 3%
• Molecule 3%
• Application 3%