AI Article Synopsis
- The overconsumption of sucrose in developed countries has led to health concerns, prompting the use of low-calorie sweeteners like steviol glycosides, which are derived from the Stevia rebaudiana plant.
- Stevioside, the main component of steviol glycosides, has limited use due to its bitter taste; however, enzymatic glucosylation provides a method to mitigate this bitterness.
- Recent findings show that a modified enzyme, Gtf180-ΔN-Q1140E, effectively transforms stevioside, producing less bitter compounds that enhance its taste profile, making it a more appealing sweetener for food products.
Article Abstract
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 α-glucosylation of stevioside using the mutant glucansucrase Gtf180-ΔN-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 α-glucosylated stevioside products by a trained panel revealed a significant reduction in bitterness compared to stevioside, resulting in significant improvement of edulcorant/organoleptic properties.
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| http://dx.doi.org/10.1016/j.foodchem.2018.08.025 | DOI Listing |
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