蔗糖对酶法改性甜菊糖的影响研究  

Effect of sucrose on steviosides by enzymatic modification

作　　者：邵佩霞[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第3期187-189,192,共4页Science and Technology of Food Industry

摘　　要：用节杆菌产β-呋喃果糖苷酶催化转果糖基作用,对甜菊糖进行分子改性。采用蔗糖和甜菊糖的混合反应体系,考察了不同浓度蔗糖对甜菊糖转化率的影响,并比较了间歇式补加固体蔗糖和连续流加蔗糖溶液对甜菊糖转化率的影响,对反应条件进行了优化。优化条件下,采用初始浓度为20%(W/V)的蔗糖反应,反应过程流加30%(W/V)蔗糖溶液,反应5h后,甜菊双糖A苷和甜菊苷的转化率均超过90%,反应过程中二者的最高转化率均可达98.6%。Arthrobacter producing β-fructofuranosidase was used for molecular modification of steviosides.Sucrose and steviosides mixed reaction system was used and the reaction conditions were optimized.In the optimized conditions,we used the initial concentration of 20% （W/V） sucrose and continuously added 30% （W/V） sucrose solution in the reaction process.The conversion of rebaudioside A and stevioside was both over 90% after 5h,and their highest conversion was both 98.6% in the reaction process.

关 键 词：甜菊糖 蔗糖 Β-呋喃果糖苷酶 改性 

分 类 号：TS201.23[轻工技术与工程—食品科学]