http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102492757-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_08dde60e3e0ca1e6ffaa5143e5c8477a |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-56 |
| filingDate | 2011-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6b89cae1dc3994ba0b0bce4cb35b4c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52e3c9366ff1c3ec9f7c8d4f5e4cff8c |
| publicationDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102492757-B |
| titleOfInvention | Method for improving taste quality of stevioside by using beta-cyclodextrin glucosyltransferase |
| abstract | The invention relates to a method for improving taste quality of stevioside by using beta-cyclodextrin glucosyltransferase. The method is characterized by comprising steps of: preparing a reaction solution containing 2-5wt% of stevioside and 2-5wt% of starch with water; adding beta-cyclodextrin glucosyltransferase with enzyme activity of 60-70 U / ml into the reaction solution and mixing uniformly, wherein an addition of the transferase is 300-500 U / stevioside weight g; carrying out conversion reaction at 37-50 DEG C for 48-72 h; and carrying out separation and purification to obtain a single transformation product glucosyl-stevioside. The method has advantages and effects of simple method, easy control, good product mouthfeel and high sweetness. |
| priorityDate | 2011-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.