2009•Shenyang Nongye Daxue xuebaoRequires access
Study of purposes and mechanism of stevioside bitterness abate in enzymolysis by glucosidase-transferose.
Xinhua Li, Qi Wang, Chen Shi
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Abstract
A certain degree of stevioside hydrolysis by glucosidase-transferase was completed in order to reduce the bitter taste of stevioside.results of experiment showed that in the concentration of sugar solution 2mg/mL of Stevia by adding 125 mL of glucosidase-transferase 2μL and being vibrated for 2h at 60℃,the bitterness of stevioside was improved obviously.Determination of stevioside structure change before and after digestion by high-performance liquid chromatography.By comparison,the conclusion was that a certain amount of glucoses were generated after hydrolysis of stevioside