Method for enzymatically modifying stevioside mother liquor sugar with immobilized biological enzyme
A technology of glycoside mother liquor sugar and biological enzyme enzyme, applied in the field of food additives, can solve the problems of lack of quantity control, high cost, expensive biological enzyme, etc., and achieve the effect of saving time and cost
Inactive Publication Date: 2011-08-10
田景振 +1
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Problems solved by technology
However, because biological enzymes are relatively expensive, it is difficult to recycle biological enzymes after enz
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[0013] 1. Immobilization of cyclodextrin glucosyltransferase: Synthesize polyacrylamide as a carrier material by reverse phase suspension polymerization of acrylamide monomer, and immobilize cyclodextrin glucosyltransferase by embedding-crosslinking method.
[0014] 2. Enzyme modification process: add dissolved stevioside to starch gelatinization, mix so that the ratio of the two is 2:1, add moderately immobilized enzyme, react at 50°C for a certain period of time, add immobilized cyclodextrin glucosyltransfer Enzyme, the enzyme is modified for a certain period of time, the biological enzyme is recovered, and the product of the enzyme modification is spray-dried to obtain a white powder.
[0015] 3 Recycle the recovered immobilized enzyme.
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The invention provides a method for enzymatically modifying stevioside mother liquor sugar with immobilized biological enzyme, belonging to the technical field of food additives. Bitter taste of the stevioside is always an important factor limiting the practical application of the stevioside, and, currently, a main method for solving the problem is to extract rebaudioside-A from the stevioside or perform enzymatic conversion to change the taste of the stevioside. In the method, the immobilized biological enzyme is adopted for enzymatically modifying the stevioside, and the method comprises the following steps of: immobilizing cyclodextrin glucanotransferase by adopting an embedding-crosslinking method; screening influencing factors in the process of enzymatic modification; recycling the biological enzyme after the enzymatic modification is completed; and spray-drying the enzymatically modified products. By the method, the prepared product has the enzymatic modification rate of more than 90 percent, the adverse aftertaste of the stevioside is effectively improved, the biological enzyme can be recycled, and the production cost is effectively reduced.
Description
technical field [0001] The invention belongs to the technical field of food additives. Background technique [0002] Among the steviol glycosides, stevioside A (RA) has high sweetness and no aftertaste, and its sweetness characteristics are similar to sucrose, so it is an ideal sweet component. 80% of stevia have a certain bitter taste and unpleasant aftertaste, which seriously affects the taste quality of stevia sugar. The stevioside after extracting RA still contains high sweetness, it is a pity to discard it, and the cost of producing RA will be greatly increased at the same time. Difficulty in purification technology of RA and high production cost are major technical problems restricting the rapid development of stevioside industry. At present, the quality of improved steviol glycosides is mainly enzymatic modification. This method does not introduce any chemical reagents, saves the complicated purification process, and is safe and reliable to eat. However, because bi...
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Inventor 田景振陈智于峰张来旺
Owner 田景振
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