食品科学 ›› 2008, Vol. 29 ›› Issue (8): 214-218.
• 工艺技术 • 上一篇 下一篇
郁军,岳鹏翔,程其春
出版日期:
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YU Jun, YUE Peng-Xiang, CHENG Qi-Chun
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摘要： 本研究旨在通过α-淀粉酶和环糊精转糖苷酶(CGTase)对甜菊糖甙分子进行改性研究,以期改善甜菊糖甙的后苦味,经优化并最终获得酶法改性甜菊糖甙的生产工艺条件。本工艺的主要流程为:淀粉水解→酶法改性→脱色→树脂纯化→喷雾干燥,其中酶法改性为工艺中的关键步骤。本实验还研究了上述反应中淀粉溶液的浓度、温度、pH、时间、酶的用量及淀粉与甜菊糖甙的物料比对反应的影响。
关键词: 甜菊糖甙, 酶法改性, 环糊精转糖苷酶(CGTase), &alpha, -淀粉酶
Abstract: This study aimed to improve lingering bitterness of steviosides by enzymatically modifying steviosides with α-amylase and cyclodextrin glucanotransferase(CGTase) and to optimize the parameters of enzymatic modification process. The obtained process flow is starch hydrolysis → enzymatic modification → decoloration → purification with resin → spraydrying,where the enzymatic modification is the key step. The parameters in the above flow were investigated respectively,including concentration of starch,temperature,pH,enzymes amounts and ratio of starch to steviosides.
Key words: steviosides； enzymatic modification； cyclodextrin glucanotransferase(CGTase)； &alpha, -amylase
郁军, 岳鹏翔, 程其春. 酶法改性甜菊糖甙的工艺研究[J]. 食品科学, 2008, 29(8): 214-218.
YU Jun, YUE Peng-Xiang, CHENG Qi-Chun. Study on Enzymatic Modification of Steviosides[J]. FOOD SCIENCE, 2008, 29(8): 214-218.
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