Glucosyl rubusosides by dextransucrases improve the quality of taste and sweetness

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Glucosyl rubusosides by dextransucrases improve the quality of taste and sweetness
Jin-A Ko; Young Bae RyuJi Young ParkCha Young KimJoong Su Kim; S H Nam; Woo Song Lee; Y M Kim
Bibliographic Citation
Journal of Microbiology and Biotechnology, vol. 26, no. 3, pp. 493-497
Publication Year
Glucosyl rubusosides were synthesized by two dextransucrases. LcDexT was obtained from Leuconosotoc citreum, that LlDexT was obtained from Leuconostoc lactis. LcDexT and LlDexT regioselectively transferred a glucosyl residue to the 13-O-glucosyl moiety of rubusoside with high yield of 59?66% as analyzed by TLC and HPLC. Evaluation of the sweetness of these glucosyl rubusosides showed that their quality of taste, in particular, was superior to that of rubusoside. These results indicate that transglucosylation at the 13-O-glucosyl moiety of rubusoside by different regioselective dextransucrases can be applicable for increasing its sweetness and quality of taste.
Acceptor reactionDextransucraseLeuconostoc citreumLeuconostoc lactisRubusoside
Korea Soc-Assoc-Inst
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Jeonbuk Branch Institute > Functional Biomaterial Research Center > 1. Journal Articles
Jeonbuk Branch Institute > 1. Journal Articles
Division of Bio Technology Innovation > SME Support Center > 1. Journal Articles
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