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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ko JA,Nam SH,Park JY,Wee Y,Kim D,Lee WS,Ryu YB,Kim YMdoi
10.1016/j.foodchem.2016.05.046subject
Has Abstractpub_date
2016-11-15 00:00:00pages
577-82eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30727-0journal_volume
211pub_type
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