JP2022519030A - 甘味素材組成物およびその製造方法 - Google Patents
甘味素材組成物およびその製造方法 Download PDFInfo
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- JP2022519030A JP2022519030A JP2021543213A JP2021543213A JP2022519030A JP 2022519030 A JP2022519030 A JP 2022519030A JP 2021543213 A JP2021543213 A JP 2021543213A JP 2021543213 A JP2021543213 A JP 2021543213A JP 2022519030 A JP2022519030 A JP 2022519030A
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Abstract
Description
50mMの酢酸ナトリウムバッファ pH5において、レバウジオシドAおよびステビオシドをそれぞれ約40重量%含有するステビオール配糖体(JiningAoxing Stevia Products Co.Ltd、ステビオール配糖体(ステビオシド41.82重量%、レバウジオシドA 39.94重量%、レバウジオシドC 6.43重量%、レバウジオシドD 1.64重量%、レバウジオシドF 1.32重量%、ズルコシド1.24重量%、ルブソシド0.61重量%)93重量%)8%(w/v)と、スクロース(白砂糖、CJ CHEILJEDANG Corp.)8%(w/v)とを混合し、配列番号1のLactobacillus mali DSM20444に由来した糖転移酵素(最終0.3U/ml)を添加して、40℃で24時間酵素反応して、甘味素材組成物を製造した。
[オリゴ糖の成分分析]
下記表1の分析条件で、高速液体クロマトグラフィ(HPLC)分析によりオリゴ糖の含量を定量化し、その結果を表2に示した。
下記表3の分析条件で、HPLC分析により、酵素反応前後の成分分析の結果から糖転移率を確認し、その結果を図1および図2に示した。
主成分であるステビオシドおよびレバウジオシドに対してブドウ糖転移結合構造をNMRにより分析した結果、ブドウ糖転移ステビオシドは、13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]ent-kaur-16-en-19-oic acid 6-O-α-D-glucopyranosyl-β-D-glucopyranosyl esterであり、ブドウ糖転移レバウジオシドAは、13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]ent-kaur-16-en-19-oic acid 6-O-α-D-glucopyranose-β-D-glucopyranosyl esterであって、新規化合物であることを確認した。
[官能記述分析]
前記実施例1に作成された酵素反応後の試料(糖転移ステビア、オリゴ糖混合物、その他の糖類)2%を製造し、原料(スクロース1%(w/w)、Reb A 40 1%(w/w)混合物)との比較評価のために、記述分析を行った。
前記実施例1のように酵素反応後の試料(糖転移ステビア、オリゴ糖混合物、その他の糖類)2%を製造し、原料(スクロース1%(w/w)、Reb A 40 1%(w/w)混合物)との官能比較評価を行った。
寄託機関名:韓国微生物保存センター(国外)
受託番号:KCCM12561P
受託日付:20190611
Claims (12)
- 糖転移ステビアおよび糖類を含み、
前記糖類は、全体100重量部に対して、重合度(DP)が3以上のオリゴ糖を5~90重量部含む、甘味素材組成物。 - 前記糖類は、甘味素材組成物の総重量を基準に、10~60重量%で含まれる、請求項1に記載の甘味素材組成物。
- 前記糖転移ステビアは、ステビオール配糖体内の19番炭素に連結されたOHに少なくとも1つのブドウ糖が付加されたものを含む、請求項1に記載の甘味素材組成物。
- ブドウ糖を含む二糖類、ステビオール配糖体、およびラクトバチルス・マリ(Lactobacillus mali)またはこれに由来した糖転移酵素を含む、甘味素材製造用の組成物。
- 前記ブドウ糖を含む二糖類は、スクロースおよびマルトースのうち少なくとも1つを含む、請求項4に記載の甘味素材製造用の組成物。
- 前記ブドウ糖を含む二糖類は、スクロースおよびマルトースを1:20~20:1の混合重量比で含む、請求項5に記載の甘味素材製造用の組成物。
- ブドウ糖を含む二糖類およびステビオール配糖体の混合物をラクトバチルス・マリまたはこれに由来した糖転移酵素と接触して糖転移ステビアおよび糖類を生産するステップを含み、
前記糖類は、重合度3以上のオリゴ糖を含む、甘味素材組成物の製造方法。 - 前記糖類は、全体100重量部に対して、重合度(DP)が3以上のオリゴ糖を5~90重量部含む、請求項7に記載の甘味素材組成物の製造方法。
- 前記ブドウ糖を含む二糖類は、スクロースおよびマルトースのうち少なくとも1つを含む、請求項7に記載の甘味素材組成物の製造方法。
- 前記ブドウ糖を含む二糖類は、スクロースおよびマルトースを1:20~20:1の混合重量比で含む、請求項9に記載の甘味素材組成物の製造方法。
- 前記糖転移酵素は、配列番号1の配列を含む、請求項7に記載の甘味素材組成物の製造方法。
- 前記ステビオール配糖体は、総重量を基準に、レバウジオシドAの含量が30~70重量%である、請求項7に記載の甘味素材組成物の製造方法。
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