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机构地区:[1]浙江工业大学生物与环境工程学院
出 处:《食品与发酵工业》2015年第9期236-242,共7页Food and Fermentation Industries
摘 要:甜菊糖苷(steviol glycosides,SGs)是从甜菊叶片中提取的天然甜味剂,具有低热量、高甜度的特性,可作为食品和医药添加剂。在植物体内,通过甲基赤藓糖醇途径合成的异戊烯焦磷酸能够转化成甜菊醇。甜菊醇在各类UDP-糖基转移酶作用下,糖基化生成各类SGs。在SGs生物合成途径基础上,通过生物转化方法合成相关酶,改善了SGs的味质。文中就其生物合成途径和生物转化制备策略的研究现状进行了综述。Steviol glycosides are natural sweetening agents found in the leaves of S. rebaudiana and can be widely used in food and pharmaceutical industries due to their low-calorie and high sweetness. In plants, the methylerythritol 4-phosphate pathway supplies isopentenyl pyrophosphate to produce steviol, which is converted to steviol glycosides by UDP-dependent glycosyltransferases. The taste of steviol glycosides can be improved by introducing crucial enzymes involved in the various bioconversion processes based on the biosynthetic pathway. As such, the biosynthetic pathway and the bioconversion strategies will be explored and reviewed in this paper.
分 类 号:TS202.3[轻工技术与工程—食品科学]
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