Production of a low calorie mandarin juice by enzymatic conversion of constituent sugars to oligosaccharides and prevention of insoluble glucan formation

Over 99 % of sucrose in mandarin juice (57.1 g/l in original juice to 428.4 g/l in concentrated juice) was enzymatically converted to glucooligosaccharides using 3 U dextransucrase/ml prepared from Leuconostoc mesenteroides at 28 °C. The oligosaccharide synthesis yields were 51 and 47 % for the orig...

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Bibliographic Details
Published in:Biotechnology letters 2015-03, Vol.37 (3), p.711-716
Main Authors: Nguyen, Thi Thanh Hanh, Cho, Jae-Young, Seo, Ye-Seul, Woo, Hye-Jin, Kim, Hwa-Kyoung, Kim, Ghahyun J, Jhon, Deok-Young, Kim, Doman
Format: Article
Language:English
Subjects:
Applied Microbiology
Beverages
Biochemistry
Biomedical and Life Sciences
Biotechnology
Calorimetry
Carbohydrates
Citrus
Constituents
Degree of polymerization
Dextransucrase
Enzymes
Food Handling - methods
Food science
Formations
Fruit juices
Glucan
glucans
glucooligosaccharides
Glucosyltransferases - metabolism
juice concentrates
Juices
Leuconostoc - enzymology
Leuconostoc mesenteroides
Life Sciences
mandarin juice
Mandarins
Microbiology
Oligosaccharides
Oligosaccharides - metabolism
Original Research Paper
Polymerization
Reduction
sensory evaluation
Streptococcus mutans
Streptococcus mutans - enzymology
Sucrase - metabolism
sucrose
Sucrose - metabolism
sweetness
Temperature
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Summary:Over 99 % of sucrose in mandarin juice (57.1 g/l in original juice to 428.4 g/l in concentrated juice) was enzymatically converted to glucooligosaccharides using 3 U dextransucrase/ml prepared from Leuconostoc mesenteroides at 28 °C. The oligosaccharide synthesis yields were 51 and 47 % for the original and the concentrated mandarin juice, respectively. The degree of polymerization of oligosaccharides in the enzyme-modified juice was 2–7. Calories in the original and modified mandarin juice were 433 and 301 kcal/l (30.5 % reduction). Compared with the original juice, the enzyme-modified juice showed 82 % decrease of insoluble glucan formation by mutansucrase from Streptococcus mutans. A sensory evaluation of the juices revealed that the original and modified mandarin juices had sweetness values of 4.5 and 4.9 and the same values for overall acceptability.
ISSN:0141-5492
1573-6776
DOI:10.1007/s10529-014-1723-y