Lobov S V, Kasai R, Ohtani K, Tanaka O, Yamasaki K
Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine, Japan.
Agric Biol Chem. 1991 Dec;55(12):2959-65.
For the purpose of improving sweetness and a further study on the structure-sweetness relationship of steviol glycosides, transglycosylation of stevioside by a variety of commercial glucosidases was investigated. It was revealed that two alpha-glucosidases gave glucosylated products. Transglucosylation of stevioside by Pullulanase and pullulan exclusively afforded three products, 13-O-[beta-maltotriosyl-(1----2)-beta-D-glucosyl]-19-O-beta-D-g luc osyl- steviol (1), 13-O-[beta-maltosyl-(1----2)-beta-D-glucosyl]-19-O-beta-D-glucosyl- steviol (2) and 13-O-beta-sophorosyl-19-O-beta-maltotriosyl-steviol (3). All of these products have already been obtained by trans-alpha-1,4-glucosylation of stevioside by the cyclodextrin glucanotransferase starch system, and 1 and 2 have been proven to be tasty and potent sweeteners. Transglucosylation of stevioside by Biozyme L and maltose afforded three new products, 4, 5 and 6, the structures of these compounds being elucidated as 13-O-beta-sophorosyl-19-O-beta-isomaltosyl-steviol (4), 13-O-[beta-isomaltosyl(1----2)-beta-D-glucosyl]-19-O-beta-D-glucosyl- steviol (5) and 13-O-[beta-nigerosyl-(1----2)-beta-D-glucosyl]-19-O-beta-D- glucosyl-steviol (6). A significantly high quality of taste was evaluated for 4.
为了改善甜味并进一步研究甜菊糖苷的结构-甜度关系，研究了多种商业葡萄糖苷酶对甜菊糖苷的转糖基化反应。结果表明，两种α-葡萄糖苷酶产生了糖基化产物。支链淀粉酶和支链淀粉对甜菊糖苷的转糖基化反应仅得到三种产物，13-O-[β-麦芽三糖基-(1→2)-β-D-葡萄糖基]-19-O-β-D-葡萄糖基-甜菊醇(1)、13-O-[β-麦芽糖基-(1→2)-β-D-葡萄糖基]-19-O-β-D-葡萄糖基-甜菊醇(2)和13-O-β-槐糖基-19-O-β-麦芽三糖基-甜菊醇(3)。所有这些产物已通过环糊精葡聚糖转移酶淀粉体系对甜菊糖苷进行反式α-1,4-糖基化反应获得，并且1和2已被证明是美味且高效的甜味剂。生物酶L和麦芽糖对甜菊糖苷的转糖基化反应产生了三种新产物，4、5和6，这些化合物的结构被阐明为13-O-β-槐糖基-19-O-β-异麦芽糖基-甜菊醇(4)、13-O-[β-异麦芽糖基(1→2)-β-D-葡萄糖基]-19-O-β-D-葡萄糖基-甜菊醇(5)和13-O-[β-黑曲霉糖基-(1→2)-β-D-葡萄糖基]-19-O-β-D-葡萄糖基-甜菊醇(6)。对4的口感评价极高。
Zotero 插件