酶法改质甜菊糖的研究

Study on enzymatic modification of stevioside

研究环糊精葡糖基转移酶(CGTase)酶法改质甜菊糖的各种影响因素,确定适宜的反应条件,结果如下:甜菊糖浓度为15%,淀粉∶甜菊糖为2∶1,CGTase的添加量为0.3 mL,在65℃条件下反应30 h。

Cyclodextrin glucanotransferase was used to improve sweet taste of stevioside. The condition of reaction was optimized as： concentration of stevioside was 15%, the ratio of starch to stevioside was 2：1, the amount of CGTase was 0.3 mL, temperature was 65 ℃, time was 30 h.