Abstract
Abstract Thermal properties of agave ( A. tequilana Weber var. Azul) at different water contents were investigated. HP-TLC results showed a complex mixture of mono-, di-, oligo, and polysaccharides in agave fructans samples. The thermal decomposition temperatures were observed below to 200 °C. Modulated-differential scanning calorimetry studies showed a glass transition and a relaxation enthalpy processes in agave fructans. Samples with the highest moieties of monosaccharides showed the lower glass transition temperatures ( Tg ). The moisture sorption isotherm of agave fructans was determined at 20 °C and fitted to the GAB model. Gordon–Taylor equation was used to fit the Tg experimental data as a function of water content. Agave fructans was found to be an amorphous material. At low water activity ( a w ) values ( a w (0.4–0.75) collapsed and caked; and at high a w (>0.75) changed in a highly viscous liquid-like solution.
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