JPS646752B

New alpha -glycosyl glycyrrhizins bearing two or more alpha -glucose residues are prepared. Such alpha -glycosylation is carried out by subjecting an aqueous solution of glycyrrhizin (or a salt thereof) and an amylaceous substance (e.g. starch or cyclodextrin) to the enzymatic action of an alpha -gl...

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Bibliographische Detailangaben
Hauptverfasser:	TSUCHA HIROMI, MYAKE TOSHIO
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS THEREOF CONFECTIONERY CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE 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 HYGIENE ICE-CREAM MAKING THEREOF MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS SPIRITS STEROIDS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	New alpha -glycosyl glycyrrhizins bearing two or more alpha -glucose residues are prepared. Such alpha -glycosylation is carried out by subjecting an aqueous solution of glycyrrhizin (or a salt thereof) and an amylaceous substance (e.g. starch or cyclodextrin) to the enzymatic action of an alpha -glycosyl transferase (e.g. cyclodextrin glucanotrasferase). The alpha -glycosyl glycyrrhizins are low-caloric, low-cariogenic, mild, non-bitter, non-lingering sweeteners which may be advantageously incorporated into foods, beverages, cosmetics, dentifrices and drugs.