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)
書誌事項
- タイトル別名
-
- 7 STUDIES ON SWEET STEVIOL GLYCOSIDES : STRUCTURE-SWEETNESS RELATIONSHIP AND ENZYMIC SYNTHESIS OF HIGH QUALITY SWEETENERS
説明
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).
収録刊行物
-
- 天然有機化合物討論会講演要旨集
-
天然有機化合物討論会講演要旨集 31 (0), 44-51, 1989
天然有機化合物討論会実行委員会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001206072796032
-
- NII論文ID
- 110006678792
-
- ISSN
- 24331856
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可
