Synthesis and characterization of glucosyl stevioside using Leuconostoc dextransucrase

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dc.contributor.authorJin-A Ko-
dc.contributor.authorS H Nam-
dc.contributor.authorJi Young Park-
dc.contributor.authorY Wee-
dc.contributor.authorD Kim-
dc.contributor.authorWoo Song Lee-
dc.contributor.authorYoung Bae Ryu-
dc.contributor.authorY M Kim-
dc.date.accessioned2017-04-19T10:22:58Z-
dc.date.available2017-04-19T10:22:58Z-
dc.date.issued2016-
dc.identifier.issn0308-8146-
dc.identifier.uri10.1016/j.foodchem.2016.05.046ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/13299-
dc.description.abstractGlucosyl 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.-
dc.publisherElsevier-
dc.titleSynthesis and characterization of glucosyl stevioside using Leuconostoc dextransucrase-
dc.title.alternativeSynthesis and characterization of glucosyl stevioside using Leuconostoc dextransucrase-
dc.typeArticle-
dc.citation.titleFood Chemistry-
dc.citation.number0-
dc.citation.endPage582-
dc.citation.startPage577-
dc.citation.volume211-
dc.contributor.affiliatedAuthorJin-A Ko-
dc.contributor.affiliatedAuthorJi Young Park-
dc.contributor.affiliatedAuthorWoo Song Lee-
dc.contributor.affiliatedAuthorYoung Bae Ryu-
dc.contributor.alternativeName고진아-
dc.contributor.alternativeName남승희-
dc.contributor.alternativeName박지영-
dc.contributor.alternativeName위용정-
dc.contributor.alternativeName김도만-
dc.contributor.alternativeName이우송-
dc.contributor.alternativeName류영배-
dc.contributor.alternativeName김영민-
dc.identifier.bibliographicCitationFood Chemistry, vol. 211, pp. 577-582-
dc.identifier.doi10.1016/j.foodchem.2016.05.046-
dc.subject.keywordStevioside-
dc.subject.keywordRebaudioside A-
dc.subject.keywordDextransucrase-
dc.subject.keywordLeuconostoc citreum-
dc.subject.localStevioside-
dc.subject.localstevioside-
dc.subject.localRebaudioside A-
dc.subject.localDextransucrase-
dc.subject.localLeuconostoc citreum-
dc.description.journalClassY-
Appears in Collections:
Jeonbuk Branch Institute > Functional Biomaterial Research Center > 1. Journal Articles
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