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7 STUDIES ON SWEET STEVIOL GLYCOSIDES : STRUCTURE-SWEETNESS RELATIONSHIP AND ENZYMIC SYNTHESIS OF HIGH QUALITY SWEETENERS
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- Tanaka Osamu
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Miyata Takeshi
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Fukunaga Yuichiro
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Mizutani Kenji
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Ohtani Kazuhiro
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Aikawa Yohko
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Nakayasu Noriko
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Fujisawa Yoshiko
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Kasai R.
- Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine
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- Kitahata Sumio
- Osaka Municipal Technical Research Institute
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- Ishikawa Hiroshi
- Osaka Municipal Technical Research Institute
Bibliographic Information
- Other Title
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- 7 甘味ステビオール配糖体の研究 : 甘味と構造との相関及び良質甘味剤の酵素合成(口頭発表の部)
Description
From leaves of Stevia rebaudiana, the major sweet principle, stevioside(S) has been isolated together with rebaudioside A (RA) and several other minor sweet glycosides (Table 1). From leaves of Rubus suavissimus, the homologuous sweet glycoside, rubusoside (RU) has been isolated(Table 1). A number of more glucosylated compounds were prepared from S, Ru and their derivatives by trans-1,4-α-glucosylation with starch and cyclodextrin-glucosyltransferase (CGTase) (Tables 2,3 and Fig. 1). Evaluation of sweetness of these products revealed that elongation of 13-O-glycosyl moiety (total: 3 or 4 glucosyl units at 13-OH) resulted in remarkable improvement of the sweetness, while compounds with more glucosyl units in this moiety (total: 5 or 6 glucosyl units) exhibited rather worse sweetness. An increase in glucosyl units at the 19-position led to a change in the sweetness for the worse. Selective synthesis of the good sweeteners found in the above study was schieved by using a galactosyl group as a blocker against the transglucosylation with starch and CGTase (Figs. 2, 3).
Journal
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- Symposium on the Chemistry of Natural Products, symposium papers
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Symposium on the Chemistry of Natural Products, symposium papers 31 (0), 44-51, 1989
Symposium on the Chemistry of Natural Products Steering Committee
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Details 詳細情報について
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- CRID
- 1390001206072796032
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- NII Article ID
- 110006678792
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- ISSN
- 24331856
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- Text Lang
- ja
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- Data Source
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- JaLC
- CiNii Articles
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- Abstract License Flag
- Disallowed
