摘要
研究了萄萄糖基转移酶ＧＴ－１催化甜菊糖转化为α－葡萄糖基－甜菊糖反应的各种影响因素。实验结果表明，甜菊糖的酶促转化到达一定程度后，继续增大酶和淀粉用量及延长反应时间，对转化结果没有太多改善。经过处理后。
Glycosyltransferase GT-1 was used to catalyze the synthesis of α-glycosyl stevia sugar. Various influent factors were discussed.The result showed when the reaction came to a certain extent,transglycosylated amount changed very little with increase of amount of enzyme and starch.The taste of stevia sugar promotes greatly after transglycosylated treatment.
出处
《高等学校化学学报》
SCIE
EI
CAS
CSCD
北大核心
1996年第11期1800-1803,共4页
Chemical Journal of Chinese Universities
关键词
甜菊糖
酶促合成
葡萄糖基转化酶
Stevia sugar,Enzyme-catalyzed synthesis,Glycosyltransferase
