酶法改质甜菊糖的研究  

Study on enzymatic modification of stevioside

作　　者：徐仲伟[1] 李娜[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2008年第12期35-39,共5页Food Science and Technology

摘　　要：研究环糊精葡糖基转移酶(CGTase)酶法改质甜菊糖的各种影响因素,确定适宜的反应条件,结果如下:甜菊糖浓度为15%,淀粉∶甜菊糖为2∶1,CGTase的添加量为0.3 mL,在65℃条件下反应30 h。Cyclodextrin glucanotransferase was used to improve sweet taste of stevioside. The condition of reaction was optimized as： concentration of stevioside was 15%, the ratio of starch to stevioside was 2：1, the amount of CGTase was 0.3 mL, temperature was 65 ℃, time was 30 h.

关 键 词：甜菊糖甙 环糊精葡糖基转移酶 甜味 酶法改质 

分 类 号：TS202.3[轻工技术与工程—食品科学]