Métodos para produzir rebaudiosídeo d2 ou rebaudiosídeo m2 altamente purificados

glicosídeos de esteviol de alta pureza. trata-se de métodos descritos para preparar glicosídeos de esteviol altamente purificados, particularmente, ribaudiosídeos a, d e m. os métodos incluem utilizar microrganismos recombinantes para converter diversas composições iniciais em glicosídeos-alvo de es...

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Hauptverfasser: ROBER TER HALLE, CYRILLE JARRIN, BUNDERS CYNTHIA, SONI PANKAJ, PRAKASH INDRA, MARKOSYAN AVETIK, BADIE AURELIEN
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creator ROBER TER HALLE
CYRILLE JARRIN
BUNDERS CYNTHIA
SONI PANKAJ
PRAKASH INDRA
MARKOSYAN AVETIK
BADIE AURELIEN
description glicosídeos de esteviol de alta pureza. trata-se de métodos descritos para preparar glicosídeos de esteviol altamente purificados, particularmente, ribaudiosídeos a, d e m. os métodos incluem utilizar microrganismos recombinantes para converter diversas composições iniciais em glicosídeos-alvo de esteviol. além disso, glicosídeos de esteviol inovadores reb d2 e reb m2 são revelados, visto que são métodos para preparar os mesmos. os ribaudiosídeos altamente purificados são úteis como adoçante não calórico em composições mastigáveis e comestíveis, como quaisquer bebidas, confeitarias, produtos de panificação, biscoitos e chicletes. Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
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Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. 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Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. 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Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.</abstract><oa>free_for_read</oa></addata></record>
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subjects BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
DERIVATIVES THEREOF
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
NUCLEIC ACIDS
NUCLEOSIDES
NUCLEOTIDES
ORGANIC CHEMISTRY
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
SUGARS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
title Métodos para produzir rebaudiosídeo d2 ou rebaudiosídeo m2 altamente purificados
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