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Method for improving taste quality of stevioside by using beta-cyclodextrin glucosyltransferase

A technology of glucosyl and steviol glycosides is applied in the field of improving the taste of steviol glycosides by using β-cyclodextrin glucosyltransferase, and can solve the problems of unfavorable steviol sugar separation and purification steps, complex chemical method products, difficult separation of diversity and the like, To achieve the effect of easy control, simple method and single component

Inactive Publication Date: 2012-06-13
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current status of stevioside conversion technology, the product of chemical method is complex, difficult to separate, poor controllability, and low efficiency; there is a domestic precedent of using fructofuranosidase to act on the mixture of stevioside and sucrose to improve the taste of stevioside, but the product It also has the disadvantages of diversity and difficult separation. There are also cyclodextrin sugar glucosyltransferases used to convert steviol glycosides to improve their taste quality. The enzymes used are mainly α-type, and the product components are complex. The mixture of steviol glycosides is not conducive to the subsequent separation and purification steps of the stevioside industry, increasing production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Inoculate the high-yield β-cyclodextrin glucosyltransferase strain Y-6 isolated from the soil sample of the Stevia rebaudiana plantation site into the enzyme-producing medium, carry out enzyme-producing fermentation at a temperature of 37°C for 48-72 hours, and obtain the enzyme activity 60-70 U / ml β-cyclodextrin glucosyltransferase, for later use, take 2g of steviol glycoside and 2g of starch dissolved in water to obtain 100ml of reaction solution, and convert 8.57ml of enzyme activity into 70U / ml of β-cyclodextrin The refined glucosyltransferase is added to the reaction solution and mixed well, and the conversion reaction is carried out at 37°C for 72 hours, and then separated and purified to obtain a single conversion product glucosyl-steviol glycoside, and the conversion rate can reach 70%.

Embodiment 2

[0027] Dissolve 3g of steviol glycoside and 3g of starch in water to obtain 100ml of reaction solution, add 35ml of β-cyclodextrin glucosyltransferase with an enzyme activity of 60U / ml into the reaction solution, mix well, and carry out the conversion reaction at a temperature of 37°C After 72 hours, separate and purify to obtain a single conversion product, glucosyl-steviol glycoside, with a conversion rate of up to 75%.

Embodiment 3

[0029] Dissolve 4g of steviol glycoside and 4g of starch in water to obtain 100ml of reaction solution, add 26.67ml of β-cyclodextrin glucosyltransferase with an enzyme activity of 60U / ml into the reaction solution, mix well, and transform at a temperature of 50°C React for 48 hours, then separate and purify to obtain a single conversion product, glucosyl-steviol glycoside, and the conversion rate can reach 78%.

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PUM

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Abstract

The invention relates to a method for improving taste quality of stevioside by using beta-cyclodextrin glucosyltransferase. The method is characterized by comprising steps of: preparing a reaction solution containing 2-5wt% of stevioside and 2-5wt% of starch with water; adding beta-cyclodextrin glucosyltransferase with enzyme activity of 60-70 U / ml into the reaction solution and mixing uniformly, wherein an addition of the transferase is 300-500 U / stevioside weight g; carrying out conversion reaction at 37-50 DEG C for 48-72 h; and carrying out separation and purification to obtain a single transformation product glucosyl-stevioside. The method has advantages and effects of simple method, easy control, good product mouthfeel and high sweetness.

Description

technical field [0001] The invention relates to a method for improving the taste quality of steviol glycosides by using β-cyclodextrin glucosyltransferase, which belongs to the field of biological technology. technical background [0002] Stevia sugar (Stevia sugar) is derived from stevia ( Stevia rebaudianum A mixture of diterpene glycosides extracted from the leaves of Bertoni, is a natural strong sweetener, and its sweetness is 150-300 times that of sucrose. After a large number of long-term toxicological and pharmacological studies, it has been proved that stevioside has no potential or genetic hazards in the body, and its safety has been recognized by international organizations such as FAO and WHO. On July 6, 2004, the United Nations The World Health Organization officially passed a resolution to allow stevioside to be used worldwide. With its safety recognized by the world, its economic benefits have further increased. In recent years, people have paid more and mo...

Claims

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Application Information

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IPC IPC(8): C12P19/56C12R1/01
Inventor 袁红莉于学健
Owner CHINA AGRI UNIV
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