Using transglycosidation to improve the bitterness of steviol glycosides
學生姓名:
何修瑜
指導教授:
張正明
學期:
110下
摘 要:
Steviol glycosides (SGs) are a very common natural sweetener on the market, and the important sources of sweet compounds are stevioside (ST) and rebaudioside A (Reb A). SGs are 250-350 times sweeter than sucrose and have the advantage of low-calorie energy. They are often used by health-conscious consumers, but they are often criticized because of their bitter and licorice flavors, which limit their use by consumers. In order to overcome this disadvantage, the literature discussed in this seminar uses enzymes of microorganisms to elongate with the glucose residues of C-13 and/or C-19, so that the bitter taste can be improved. When cyclodextrin glucosyltransferase (CGTase) of Geobacillus sp. was used, ST and Reb A elongated 11 glucose residues, SGs significantly reduced bitterness and metallic taste, while Reb A significantly reduced sweetness; Dextransucrase of Leuconostoc kimchii , a glucose residue was elongated on C-13 or C24 19 of ST, and its bitterness was also significantly reduced. The above results show that the main compound that imparts bitterness in SGs is ST, and the modification can significantly reduce the bitterness of SGs, which proves that the use of microbial enzymes to improve bitterness is effective.
1102食科所專題討論摘要-11032008-何修瑜.pdf