Physicochemical and functional properties of native and modified agave fructans by acylation

[Display omitted] •The incorporation of lauric acid into the native agave fructans molecule was verified by NMR and FTIR.•Acylated agave fructans exhibited changes in physicochemical, functional and thermal properties.•Functional properties of acylated fructans can be moduled by pH of system.•Acylated fructans exhibited amphiphilic properties. Native agave fructans were modified by an acylation reaction with lauric acid. Native and modified fructans were characterized using NMR, FTIR and various physicochemical and functional properties at different pHs were evaluated. NMR and FTIR spectra demonstrated the incorporation of lauric acid in the molecular structure of fructans. Modified agave fructans exhibited a color, moisture and water activity similar to native fructans, but properties such as solubility, swelling capacity, emulsifying activity and foam capacity were significantly modified by the acylation reaction mainly when the samples were analyzed at different pHs. The thermogram of the acylated fructans evidenced significant changes in thermal properties when compared with native fructans and acylated fructans were able to form micellar aggregates. In general, modified fructans showed improved functional properties in comparison with native fructans representing an important opportunity to improve the functionality of the foods in which it is incorporated.