摘要
甜菊糖是一种天然的强力甜味剂 ,它的二种组分———甜菊苷和甜菊双糖C苷有苦味和不愉快的后味 ,会显著影响甜菊糖的味质。通过酶改性法在甜菊苷、甜菊双糖C苷中引入一些糖基 ,可以改善甜质。目前酶改性甜菊糖的方法主要有 :环糊精葡糖基转移酶法、β -呋喃果糖苷酶法、半乳糖苷酶法和微生物糖基化法。本论文对这几种酶改性方法作一详细介绍。
Stevia sugar is an intense sweetener, and its two constitutents, stevioside and rebaudioside C have some bitterness and unpleasant aftertaste which greatly affect the sweetness. Enzymatic modifications introduce some new sugar groups to them, and then improve the taste. To date, the methods includes enzymatic reactions with cyclodextrin glucanotransferase, β-fructofurnosidase, galactosidase,or by microorganism directly. Here the four methods are introduced.
出处
《中国食品添加剂》
CAS
2004年第1期54-60,共7页
China Food Additives
