Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile

Autor: Davy Van de Walle, Evelien M Te Poele, Wim Soetaert, Koen Dewettinck, Lubbert Dijkhuizen, Gerrit J. Gerwig, Koen Quataert, Johannis P. Kamerling, Tim Devlamynck
Přispěvatelé: Host-Microbe Interactions
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Agriculture and Food Sciences
Sucrose
Magnetic Resonance Spectroscopy
Glucansucrase
Steviol
01 natural sciences
Mass Spectrometry
Analytical Chemistry
chemistry.chemical_compound
MOLECULES
Glucosides
Stevia
Food science
sweeteners
chemistry.chemical_classification
RISK
biology
DERIVATIVES
04 agricultural and veterinary sciences
General Medicine
Sensory analysis
Sweetness
040401 food science
alpha-Glucosylation
α-Glucosylation
Taste
Glucansucras
Diterpenes
Kaurane
Steviol glycoside
biocatalysis
SWEETNESS
TRPM5
macromolecular substances
sensory analysis
0404 agricultural biotechnology
GLYCOSIDES
LACTOBACILLUS
Bacterial Proteins
Isomerism
US ADULTS
Humans
Stevioside
OVERWEIGHT
GLYCOSYLATION
010401 analytical chemistry
fungi
Glycosyltransferases
Biology and Life Sciences
Glycoside
Sweeteners
0104 chemical sciences
Plant Leaves
carbohydrates (lipids)
Stevia rebaudiana
chemistry
Mutagenesis
Sweetening Agents
Biocatalysis
biology.protein
Food Science
Zdroj: Food Chemistry, 272, 653-662. ELSEVIER SCI LTD
FOOD CHEMISTRY
ISSN: 1873-7072
0308-8146
Popis: The adverse health effects of sucrose overconsumption, typical for diets in developed countries, necessitate use of low-calorie sweeteners. Following approval by the European Commission (2011), steviol glycosides are increasingly used as high-intensity sweeteners in food. Stevioside is the most prevalent steviol glycoside in Stevia rebaudiana plant leaves, but it has found limited applications in food products due to its lingering bitterness. Enzymatic glucosylation is a strategy to reduce stevioside bitterness, but reported glucosylation reactions suffer from low productivities. Here we present the optimized and efficient alpha-glucosylation of stevioside using the mutant glucansucrase Gtf180-Delta N-Q1140E and sucrose as donor substrate. Structures of novel products were elucidated by NMR spectroscopy, mass spectrometry and methylation analysis; stevioside was mainly glucosylated at the steviol C-19 glucosyl moiety. Sensory analysis of the alpha-glucosylated stevioside products by a trained panel revealed a significant reduction in bitterness compared to stevioside, resulting in significant improvement of edulcorant/organoleptic properties.
Databáze: OpenAIRE
Externí odkaz: