Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588190 | Food Chemistry | 2016 | 26 Pages |
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jin-A Ko, Seung-Hee Nam, Ji-Young Park, YongJung Wee, Doman Kim, Woo Song Lee, Young Bae Ryu, Young-Min Kim,