Fructose syrups obtention through enzymatic hydrolysis by using Agave salmiana leaf

Agave is used in the alcoholic beverage industry, generating many residues. Agave leaves store an important concentration of fructans. The aim of this work was to obtain fructose syrups of the Agave salmiana leaf by enzymatic hydrolysis. The activity of the enzymatic cocktail of xylanase, cellulase and inulinase was evaluated in the bottom, center and tip of the fractionated leaf either for 3 or 18 h. The amount of fructose released was greater for all fractions of the leaf in 3 h reaction compared to 18 h. The highest concentration of fructose (29.6 g/L) obtained was at the bottom in 3 h of reaction. The methodology proposed allows obtaining a considerable amount of fructose quickly without producing toxic by-products generated by the acid/thermal hydrolysis usually used. Also, this procedure could help reduce environmental pollution by the tequila and mezcal industries.