Method for catalyzing and synthetizing modified stevioside by using microwave auxiliary cyclodextrin glucosyltransferase

A steviol glycoside and glucose-based technology, which is applied in the field of synthesizing modified steviol glycosides, can solve problems such as uncommon and enzyme inactivation, and achieve the effect of reducing bitterness and astringency.

Inactive Publication Date: 2010-07-14
JIANGNAN UNIV +2
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  • Claims
  • Application Information

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Problems solved by technology

[0007] Although microwave radiation can speed up the reaction speed in some cases, especially in conventional chemical reactions, due to the thermal and non-thermal effects of microwaves and the particularity of enzyme-catalyzed synthesis, and because water absorbs microwaves much stronger than that of substrates, therefore Microwave-assisted enzyme-catalyzed reactions in aqueous solutions can easily lead to enzyme inactivation, so microwave-assisted enzyme-catalyzed reactions in aqueous solutions are generally uncommon

Method used

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  • Method for catalyzing and synthetizing modified stevioside by using microwave auxiliary cyclodextrin glucosyltransferase
  • Method for catalyzing and synthetizing modified stevioside by using microwave auxiliary cyclodextrin glucosyltransferase

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Embodiment 1

[0016] Mix 10mL of 2% stevioside aqueous solution with 10mL of 2% cornstarch hydrolyzate, transfer to 80mL microwave reactor, add 10U / g stevioside CGTase enzyme solution, stir and react at 60°C and 80W for 1min. Samples were taken for HPLC analysis. The conversion rate of Stevioside was 15.25%. The crude product of the modified steviol glycoside can be dried and recrystallized with ethanol to obtain a white crystal product with a yield of 71%.

Embodiment 2

[0020] Mix 10mL of 2% stevioside aqueous solution with 10mL of 2% cornstarch hydrolyzate, transfer to 80mL microwave reactor, add 10U / g stevioside CGTase enzyme solution, stir and react at 60°C and 80W for 5min. Samples were taken for HPLC analysis. The conversion rate of Stevioside was 36.25%. The crude product of the modified steviol glycoside can be dried and recrystallized with ethanol to obtain a white crystal product with a yield of 72%.

Embodiment 3

[0024] Mix 10mL of 2% stevioside aqueous solution with 10mL of 2% corn starch hydrolyzate, transfer to 80mL microwave reactor, add 40U / g stevioside CGTase enzyme solution, stir and react at 60°C and 80W for 1min. Samples were taken for HPLC analysis. The conversion rate of Stevioside was 45.45%. The crude product of the modified steviol glycoside can be dried and recrystallized with ethanol to obtain a white crystal product with a yield of 77%.

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Abstract

A method for catalyzing and synthetizing modified stevioside by using microwave auxiliary cyclodextrin glucosyltransferase relates to the technical field of biosynthesis of organic compounds, and comprises the following steps: taking stevioside aqueous solution and starch hydrolyzates as raw materials, and synthetizing stevioside replaced by glucose residue under the combined action of microwave radiation and CGTase catalysis in a microwave reaction device. In the process condition provided by the invention, enzyme catalysis reaction can be remarkably quickened, and the phenomenon that microwave of a water system enable enzyme to be inactive under the usual condition. Through tasting, the bitter taste of the synthetic modified stevioside is greatly reduced.

Description

technical field [0001] A method for catalytically synthesizing modified steviol glycosides with microwave-assisted cyclodextrin glucosyltransferase (CGTase), specifically using stevioside aqueous solution and starch hydrolyzate as raw materials, through microwave radiation and CGTase enzyme in a microwave reaction device Synergy of catalysis for the synthesis of modified steviol glycosides. It relates to the technical field of biosynthesis of organic compounds. Background technique [0002] Stevia sugar is the third natural sucrose substitute with development value after sugarcane and beet sugar, and is internationally known as "the third sucrose in the world". It has no toxic side effects, no carcinogens, and is safe to eat. Regular consumption can prevent hypertension, diabetes, obesity, heart disease, dental caries and other diseases. It is an ideal sweetener that can replace sucrose. But it has a fatal weakness, that is, the aftertaste of bitterness, which leads to a l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/56
Inventor 夏咏梅李薇方云王立成蔡亚陈凯张志勇
Owner JIANGNAN UNIV
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