Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles

Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles

To improve flavor profiles, three cyclodextrin glucosyltransferases (CGTases) from different bacteriological sources, <i>Paenibacillus macerans</i>, <i>Geobacillus</i> sp. and <i>Thermoanaerobacter</i> sp., were used with an extract of steviol glycosides (SVglys)...

Full description

Bibliographic Details
Main Authors: Ana Muñoz-Labrador, Silvana Azcarate, Rosa Lebrón-Aguilar, Jesús E. Quintanilla-López, Plácido Galindo-Iranzo, Sofia Kolida, Lisa Methven, Robert A. Rastall, F. Javier Moreno, Oswaldo Hernandez-Hernandez
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
sweetener
CGTase
design of experiments
glycosylation
licorice
bitterness
Online Access:https://www.mdpi.com/2304-8158/9/12/1753

Internet

https://www.mdpi.com/2304-8158/9/12/1753

Similar Items