摘要
甜菊糖是一类被广泛使用的天然高倍甜味剂。本文研究了一种新的来源于Paneibacillusmacerans JFB05-01的α-环糊精葡萄糖基转移酶催化甜菊苷(St)的转糖苷反应,以此克服其后苦涩味这一致命缺点。最终优化条件为:60℃下,以水为溶剂,淀粉水解液作为糖基供体,浓度为15 mg/mL,甜菊苷浓度为10 mg/mL,加酶量为15 U/g St,3 h后可到平衡,甜菊苷的转化率可达59.2%,St-Glu 1的产率为32.4%。转苷产品经淀粉糖化酶水解0.75 h,St-Glu 1含量提高至43.1%。转苷产物的溶解度提高60倍以上,后苦涩味明显改善。
Steviol glycosides have been used widely as natural intensive sweeteners. The transglycosylation of stevioside with cornstarch hydrolysate catalyzed was investigated using a new α-cyclodextrin glucanotransferase from Paneibacillus macerans JFB05-01. Optimum conditions were as fellows： 60℃ , DI water as solvent, cornstarch hy- drolysate 15mg/mL and stevioside 10mg/mL, enzyme loading 15 U/g St, 3h, final conversion of stevioside and yield of St-Glu 1 were 59.2% and 32.4% , respectively. The hydrolysis of transglycosylated products with glucoamylase increased St-Glu 1 to 43.1%. Solubility of glycosylated derivatives was 60 times as high as that of stevioside, whose taste was improved as well.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第8期42-46,共5页
Food and Fermentation Industries
基金
国家自然科学基金(31171752)
江苏省产学研联合创新基金项目(BY2010115)
关键词
甜菊苷
酶催化
环糊精葡萄糖基转移酶
脱苦
stevioside, enzymatic,cyclodextrin glucanotransferase,debittering
