Enzymatic Synthesis of Glucosyl Rebaudioside A and its Characterization as a Sweetener

• Published in: Journal of food science 2019-11, Vol.84 (11), p.3186-3193
• Main Authors: Lee, So‐Hyeon, Ko, Jin‐A, Kim, Hae‐Soo, Jo, Min‐Ho, Kim, Joong‐Su, Kim, Doman, Cho, Jeong‐Yong, Wee, Young‐Jung, Kim, Young‐Min
• Format: Article
• Language: English
• Subjects: Bacteria; Bacterial Proteins - chemistry; Beverages; Bioactive compounds; Biocatalysis; Chromatography, High Pressure Liquid; Commercialization; Dextransucrase; Diterpenes, Kaurane - chemistry; E coli; Enzymatic synthesis; glucansucrase; glucosylation; Glucosyltransferases - chemistry; High-performance liquid chromatography; Leuconostoc - enzymology; Leuconostoc lactis; Liquid chromatography; Rebaudioside A; Room temperature; sweetener; Sweetening Agents - chemistry; Thermal stability
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.14821

Rebaudioside A was modified via glucosylation by recombinant dextransucrase of Leuconostoc lactis EG001 in Escherichia coli BL21 (DE3), forming single O‐α‐D‐glucosyl‐(1″→6′) rebaudioside A with yield of 86%. O‐α‐D‐glucosyl‐(1″→6′) rebaudioside A was purified using HPLC and Diaion HP‐20 and its properties were characterized for possible use as a food ingredient. Almost 98% of O‐α‐D‐glucosyl‐(1″→6′) rebaudioside A was dissolved after 15 days of storage at room temperature, compared to only 11% for rebaudioside A. Compared to rebaudioside A, O‐α‐D‐glucosyl‐(1″→6′) rebaudioside A showed similar or improved acidic or thermal stability in commercial drinks. Thus, O‐α‐D‐glucosyl‐(1″→6′) rebaudioside A could be used as a highly pure and improved sweetener with high stability in commercial drinks. Practical Application The proposed method can be used to generate glucosyl rebaudioside A by enzymatic glucosylation. Simple glucosyl rebaudioside A exhibited high acid/thermal stability and improved sweetener in commercialized drinks. This method can be applied to obtain high value‐added bioactive compounds by enzymatic modification.