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Food Chem ; 211: 577-82, 2016 Nov 15.
Article in English | MEDLINE | ID: mdl-27283670

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 5days of LcDexT reaction at 30°C. Glucosyl stevioside induced a 2-fold improved quality of taste and sweetness, compared to stevioside. After 15days 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.


Subject(s)
Carbonated Beverages , Diterpenes, Kaurane/chemical synthesis , Glucosides/chemical synthesis , Glucosyltransferases/chemical synthesis , Leuconostoc/enzymology , Sweetening Agents/chemical synthesis , Taste Perception , Food Additives/chemical synthesis , Glucosyltransferases/isolation & purification , Humans , Taste Perception/physiology
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