酶法改性甜菊糖甙的工艺研究  

Study on Enzymatic Modification of Steviosides

作　　者：郁军 岳鹏翔 程其春 

机构地区：[1]大闽国际集团研发中心,福建漳州363000

出　　处：《食品科学》2008年第8期214-218,共5页Food Science

基　　金：福建省青年人才项目(2007F3124);中国博士后科学基金项目(20070420966)

摘　　要：本研究旨在通过α-淀粉酶和环糊精转糖苷酶(CGTase)对甜菊糖甙分子进行改性研究,以期改善甜菊糖甙的后苦味,经优化并最终获得酶法改性甜菊糖甙的生产工艺条件。本工艺的主要流程为:淀粉水解→酶法改性→脱色→树脂纯化→喷雾干燥,其中酶法改性为工艺中的关键步骤。本实验还研究了上述反应中淀粉溶液的浓度、温度、pH、时间、酶的用量及淀粉与甜菊糖甙的物料比对反应的影响。This study aimed to improve lingering bitterness of steviosides by enzymatically modifying steviosides with α- amylase and cyclodextrin glucanotransferase （CGTase） and to optimize the parameters of enzymatic modification process. The obtained process flow is starch hydrolysis → enzymatic modification → decoloration → purification with resin → spraydrying, where the enzymatic modification is the key step. The parameters in the above flow were investigated respectively, including concentration of starch, temperature, pH, enzymes amounts and ratio of starch to steviosides.

关 键 词：甜菊糖甙 酶法改性 环糊精转糖苷酶(CGTase) Α-淀粉酶 

分 类 号：TS202.3[轻工技术与工程—食品科学]