1. Use of inulinases to improve fermentable carbohydrate recovery during tequila production
- Author
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Benoît Colonna-Ceccaldi, Juan Carlos Mateos-Díaz, Anne Christine Gschaedler, Socorro Villanueva-Rodríguez, Guadalupe García-Quezada, Etienne Waleckx, Pierre Monsan, Nicolas Brin, Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (LISBP), Institut National de la Recherche Agronomique (INRA)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS), Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Consejo Nacional de Ciencia y Tecnología [Mexico] (CONACYT), Centre de recherche Pernod Ricard, Casa Pedro Domecq, Partenaires INRAE, Pernod Ricard Research Centre, Association Nationale de la Recherche et de la Technologie (ANRT), and Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)
- Subjects
0106 biological sciences ,AGAVE ,[SDV]Life Sciences [q-bio] ,Tequila ,ASPERGILLUS-NIGER ,Food technology ,01 natural sciences ,Hydrolysate ,WEBER VAR.-AZUL ,Analytical Chemistry ,Hydrolysis ,Fructan ,010608 biotechnology ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Food science ,Inulinase ,biology ,Chemistry ,business.industry ,010401 analytical chemistry ,food and beverages ,General Medicine ,Carbohydrate ,Agave ,biology.organism_classification ,Fructozyme L ,HYDROLYSIS ,Inulinases ,Fructans ,0104 chemical sciences ,Fermentation ,business ,Fructanases ,D-FRUCTOSE DIANHYDRIDES ,Food Science - Abstract
International audience; For tequila production, blue agave heads are cooked to hydrolyse their fructan content and release fermentable carbohydrates. However, this hydrolysis is not complete and the juice generated during cooking (cooking honey) contains fructans incompletely hydrolysed. Several distilleries perform an additional acidic hydrolysis on honey to improve fermentable carbohydrate recovery, but this treatment presents many disadvantages. As an alternative, we describe an enzymatic treatment with Fructozyme L, a preparation of inulinases. Optimal laboratory conditions for agave fructan hydrolysis using this preparation were 60 degrees C and a pH of 4.0-5.0. A concentration of 0.02% (V/V of honey) was needed to achieve more than 90% of fructan hydrolysis in the honey, after a 12 h treatment. These conditions were validated by two industrial trials during which enzymatic hydrolysates were successfully fermented and distilled, and volatile compound composition and sensory qualities of the tequila were assured. (C) 2010 Elsevier Ltd. All rights reserved.
- Published
- 2011
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