Enzymatic synthesis of glucosyl rebaudioside A and its characterization as a sweetener

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Enzymatic synthesis of glucosyl rebaudioside A and its characterization as a sweetener
S H Lee; J A Ko; H S Kim; M H Jo; Joong Su Kim; D Kim; J Y Cho; Y J Wee; Y M Kim
Bibliographic Citation
Journal of Food Science, vol. 84, no. 11, pp. 3186-3193
Publication Year
Rebaudioside A was modified via glucosylation by recombinant dextransucrase of Leuconostoc lactis EG001 in Escherichia coli BL21 (DE3), forming single O-α-D-glucosyl-(1″→6') rebaudioside A with yield of 86%. O-α-D-glucosyl-(1″→6') rebaudioside A was purified using HPLC and Diaion HP-20 and its properties were characterized for possible use as a food ingredient. Almost 98% of O-α-D-glucosyl-(1″→6') rebaudioside A was dissolved after 15 days of storage at room temperature, compared to only 11% for rebaudioside A. Compared to rebaudioside A, O-α-D-glucosyl-(1″→6') rebaudioside A showed similar or improved acidic or thermal stability in commercial drinks. Thus, O-α-D-glucosyl-(1″→6') rebaudioside A could be used as a highly pure and improved sweetener with high stability in commercial drinks. PRACTICAL APPLICATION: The proposed method can be used to generate glucosyl rebaudioside A by enzymatic glucosylation. Simple glucosyl rebaudioside A exhibited high acid/thermal stability and improved sweetener in commercialized drinks. This method can be applied to obtain high value-added bioactive compounds by enzymatic modification.
Leuconostoc lactisRebaudioside Aglucansucraseglucosylationsweetener
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Division of Bio Technology Innovation > SME Support Center > 1. Journal Articles
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