Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens α-amylase to reduce its bitter aftertaste

LWT

Volumn 51, Issue 2, 2013, Pages 524-530

  Ye, Fayin ^a   Yang, Ruijin ^a   Hua, Xiao ^a   Shen, Qiuyun ^a   Zhao, Wei ^a   Zhang, Wenbin ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Enzymatic modification; Stevia rebaudiana; Stevioside; Transglucosylation; Amylase

Indexed keywords

BACTERIOLOGY; ESTERS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SENSORY ANALYSIS;

BACILLUS AMYLOLIQUEFACIENS; ENZYMATIC MODIFICATION; HIGH INTENSITY; ITS APPLICATIONS; OPTIMAL CONDITIONS; STARCH SOLUTIONS; STEVIA REBAUDIANA; STEVIOSIDES; TRANSGLUCOSYLATION; Α-AMYLASE;

AMYLASES;

BACILLUS AMYLOLIQUEFACIENS; STEVIA REBAUDIANA;

EID: 84872616324     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.12.005     Document Type: Article

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