Synthesis and characterization of glucosyl stevioside using Leuconostoc dextransucrase

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Title
Synthesis and characterization of glucosyl stevioside using Leuconostoc dextransucrase
Author(s)
Jin-A Ko; S H Nam; Ji Young Park; Y Wee; D Kim; Woo Song LeeYoung Bae Ryu; Y M Kim
Bibliographic Citation
Food Chemistry, vol. 211, pp. 577-582
Publication Year
2016
Abstract
Glucosyl stevioside was synthesized via transglucosylation by dextransucrase from Leuconostoc citreum KM20 (LcDexT), forming α-D-glucosyl stevioside. A production yield of 94% was reached after 5 days of LcDexT reaction at 30°C. Glucosyl stevioside induced a 2-fold improved quality of taste and sweetness, compared to stevioside. After 15 days of storage at 25°C, 98% of glucosyl stevioside in an aqueous solution was present in a soluble form, compared to only 11% for stevioside or rebaudioside A. Furthermore, glucosyl stevioside exhibited a similar or improved stability in commercially available soft drinks, when compared to stevioside and rebaudioside A. These results suggest that glucosyl stevioside could serve as a highly pure and stable sweetener in soft drinks.
Keyword
SteviosideRebaudioside ADextransucraseLeuconostoc citreum
ISSN
0308-8146
Publisher
Elsevier
DOI
http://dx.doi.org/10.1016/j.foodchem.2016.05.046
Type
Article
Appears in Collections:
Jeonbuk Branch Institute > Functional Biomaterial Research Center > 1. Journal Articles
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