The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Feb. 08, 2022

Filed:

Dec. 05, 2018
Applicants:

Jiangnan University, Wuxi, CN;

Dongtai Haorui Biotechnology Co., Ltd., Dongtai, CN;

Inventors:

Yongmei Xia, Wuxi, CN;

Liping Zhu, Dongtai, CN;

Yun Fang, Wuxi, CN;

Xiang Liu, Wuxi, CN;

Haijun Wang, Wuxi, CN;

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
C12P 19/18 (2006.01); C12N 9/10 (2006.01); C12P 19/56 (2006.01);
U.S. Cl.
CPC ...
C12P 19/56 (2013.01); C12N 9/1074 (2013.01); C12P 19/18 (2013.01); C12Y 204/01019 (2013.01);
Abstract

The present invention discloses a method for preparing glucosyl steviol glycosides through enzymatic catalysis under programming temperatures in high throughput, belonging to the technical field of biosynthesis of sweeteners. By using cyclodextrin glucosyltransferase fromsp. as a catalyst, steviol glycosides as the glycosyl receptor and dextrin or oligosaccharide as the glycosyl donor, taking a calcium/barium ion salt bridge as the main stabilizer and combining with glycerol to adjust the conformation and binding domain openness of the enzyme, and utilizing transglucosylation and hydrolytic activities of amylase at variable temperatures in different stages, thereby preparing the glucosyl steviol glycosides through enzymatic catalysis under programming temperatures in high throughput. The technology of the present invention can improve the utilization rate of the enzyme, and obtain glucosyl steviol glycosides with good sweetness and good taste.


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