期刊
FOOD CHEMISTRY
卷 146, 期 -, 页码 23-29出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.010
关键词
Alternansucrase; Biotransformation; Stevioside; Glucosyl-steviosides
资金
- National Natural Science Foundation of China [31230057, 31000764]
- Science & Technology Pillar Program of Jiangsu Province [BE2012613, BY2012049]
- Research Program of State Key Laboratory of Food Science & Technology of Jiangnan University [SKLF-TS-201117]
Stevioside (13-O-beta-sophorosyl-19-O-beta-D-glucosyl-steviol) is a non-cariogenic and low-calorigenic diterpenoid glycoside. It has a slightly bitter taste and bad aftertaste. Enzymatic modification by alternansucrase from Leuconostoc citreum SK24.002 was utilised in the biotransformation of stevioside to fully or partially remove the bitter taste of the stevioside. The effect of the reaction conditions including, time (1-24 h), temperature (20-40 degrees C), pH (4-7), donor concentration (10-100 mg/ml) and enzyme concentration (0.5-2.5 U/ml) were investigated in order to maximise the transglucosylation yield. The highest transglucosylation yield of approximately 43.7% was achieved at 20 degrees C, pH 5.4 for 24 h using sucrose at 10 mg/ml and alternansucrase at 1 U/ml. LC/MS analysis confirmed that the product was composed of mono-di- and tri- glucosylated stevioside and their isomers. (C) 2013 Elsevier Ltd. All rights reserved.
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