Abstract
This research aimed to optimize the extraction process of the agavins from Agave durangensis leaves and to carry out their structural, thermal, and techno-functional characterization. From the optimization methodology, a theoretical yield of 41.40 g agavins/g d.s. and a real yield of 40.31 g agavins/100 g d.s. were obtained. In addition, a characteristic carbohydrate profile by TLC and the functional groups by FT-IR were found. DSC analysis showed an endothermic peak between 65.43 and 210 °C, while the glass transition temperature (Tg) ranged between 34.92 and 52.66 °C. The particle size showed two principal distributions with good polydispersity. The techno-functional properties of moisture, wettability and bulk density were similar to those of commercial Agave tequilana agavins, while color, hygroscopicity, and water activity were statistically different. This work is a basis for using Agave durangensis leaves agavins in food applications and future scientific research.
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