高等学校化学学报

高等学校化学学报 ›› 1996, Vol. 17 ›› Issue (11): 1800.

• 论文 • 上一篇    下一篇

α-葡萄糖基-甜菊糖的酶促合成反应研究(Ⅰ)

史作清1, 朱伯儒1, 施荣富1, 李小婷1, 何炳林1, 贾志芬2, 乔金胜2   

  1. 1. 南开大学高分子化学研究所, 天津, 300071;
    2. 南开大学和成高科技开发公司
  • 收稿日期:1995-11-13 出版日期:1996-11-24 发布日期:1996-11-24
  • 通讯作者: 史作清,男,57岁,教授,博士导师.
  • 作者简介:史作清,男,57岁,教授,博士导师.

Synthesis of α-Glycosyl-stevia-sugar Catalyzed by Glycosyltransferase(I)

SHI Zuo-Qing1, ZHU Bo-Ru1, SHI Rong-Fu1, LI Xiao-Ting1, HE Bing-Lin1, JIA Zhi-Fen2, QIAO Jin-Sheng2   

  1. 1. Institute of Polymer Chemistry, Nankai University, Tianjin, 300071;
    2. Hecheng High Science and Technology Developing Company, Nankai University, Tianjin
  • Received:1995-11-13 Online:1996-11-24 Published:1996-11-24

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摘要： 研究了萄萄糖基转移酶GT-1催化甜菊糖转化为α-葡萄糖基-甜菊糖反应的各种影响因素。实验结果表明,甜菊糖的酶促转化到达一定程度后,继续增大酶和淀粉用量及延长反应时间,对转化结果没有太多改善。经过处理后,甜菊糖的口味大为改善.

关键词: 甜菊糖, 酶促合成, 葡萄糖基转化酶

Abstract: Glycosyltransferase GT-1 was used to catalyze the synthesis of α-glycosyl stevia sugar. Various influent factors were discussed.The result showed when the reaction came to a certain extent,transglycosylated amount changed very little with increase of amount of enzyme and starch.The taste of stevia sugar promotes greatly after transglycosylated treatment.

Key words: Stevia sugar, Enzyme-catalyzed synthesis, Glycosyltransferase

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