ABSTRACT
Reactivity in Esterication ...............................................................344 24.4 Transglycosylation of Mogroside V by CGTases ......................................... 345
24.4.1 Natural Highly Sweet Glycosides ..................................................... 345 24.4.2 Reaction Conditions and Products ....................................................346 24.4.3 Sweetness and Tastes of Glycosylation Products .............................346
24.5 Synthesis of Thioglycosides.......................................................................... 347 24.5.1 Glycosides with Various Linkages ................................................... 347 24.5.2 β-Galactosylation ..............................................................................348 24.5.3 β-Fructofuranosylation ..................................................................... 349 24.5.4 Inhibition of Several Glycosidases by S-Fructoside ......................... 350
24.6 Concluding Remarks .................................................................................... 351 References .............................................................................................................. 352
