Transglycosylation of stevioside to improve the edulcorant quality by lower substitution using cornstarch hydrolyzate and CGTase

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 2064-2069

  Li, Sha ^a,b   Li, Wei ^a   Xiao, Qiu Yan ^a   Xia, Yongmei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b NANJING TECH UNIVERSITY   (China)

Author keywords

Cyclodextrin glucanotransferase; Enzymatic; Stevioside; Transglycosylation

Indexed keywords

CONTROLLED PARAMETER; CYCLODEXTRIN GLUCANOTRANSFERASES; ENZYMATIC; ENZYMATIC TRANSGLYCOSYLATION; HIGH CONVERSIONS; STEVIA REBAUDIANA; STEVIOSIDES; THERMODYNAMIC FACTORS; TRANSGLYCOSYLATION;

GLYCOSYLATION; STARCH;

PATHOGENS;

CYCLOMALTODEXTRIN GLUCANOTRANSFERASE; PROTEIN HYDROLYSATE; STARCH; STEVIOSIDE;

ARTICLE; CHEMICAL COMPOSITION; DERIVATIZATION; ENZYME ANALYSIS; GLYCOSYLATION; HYDROLYSIS; KINETICS; PH; REACTION TIME; STEVIA; SWEETNESS; TEMPERATURE; THERMODYNAMICS;

BACILLALES; BACTERIAL PROTEINS; DITERPENES, KAURANE; GLUCOSIDES; GLUCOSYLTRANSFERASES; GLYCOSYLATION; HYDROLYSIS; STARCH; SWEETENING AGENTS;

STEVIA REBAUDIANA;

EID: 84873705321     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.124     Document Type: Article

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