β-呋喃果糖苷酶催化甜菊糖的改性研究  

Optimization of Enzymatic Modification of Steviosides

作　　者：徐仲伟[1] 邵佩霞[1] 陈华勇[2] 王永华[1] 杨博[2] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《现代食品科技》2008年第11期1108-1110,1103,共4页Modern Food Science and Technology

摘　　要：本文用β-呋喃果糖苷酶催化甜菊糖的分子改性,采用蔗糖和甜菊糖的混合反应体系,优化的催化反应条件为:pH6.5,反应温度40℃,甜菊苷和甜菊双糖A苷与蔗糖的摩尔比为0.007和0.003,加酶量15U/mL,反应时间15h。在优化的反应条件下,甜菊苷和甜菊双糖A苷的转化率分别为63.6%和63%。Enzymatic modification of stevioside with rebaudioside A by β-fructofttranosidase was performed in this paper. The optimal reaction conditions were found as follows： pH6.5, temperature 40 ℃, mole ratio of stevioside to rebaudioside 0.007, mole ratio of stevioside to sucrose 0.003, and enzyme dosage 15 U / mL. under those conditions, the maximal conversion of stevioside and rebaudioside A was 63.6% and 63%, respectively.

关 键 词：甜菊糖 Β-呋喃果糖苷酶 催化 

分 类 号：TS264.9[轻工技术与工程—发酵工程]